Traditional Mince Pies Recipe

Recipes | 14th Dec 2020

What is Christmas without traditional Mince Pies? Try Catherine’s recipe and let us know how much everyone enjoyed them!

Fruit Mince pies, originally of English origin, are a decadent Christmas favourite made with dried fruits and festive spices. These are traditionally served around the festive season and many of the ingredients used can be traced as far back as the 13th century.

Traditional Mince Pies

filling
500g grated apple
100g candied citrus peel
100g flaked almonds
750g cake mix (note: this is the same mix of fruit used for traditional fruit cakes)
250g demerara sugar
2 tsp cinnamon
1tsp mixed spice
400ml brandy
200ml sherry
200g butter (cubed)
zest of 2 oranges
zest of 1 lemon
1 vanilla pod

  1. Place all the ingredients except the zest and vanilla into a heavy based pot, mix well.
  2. Bring to the boil slowly on a medium heat. Once the butter and sugar is melted and the mixture begins to bubble turn the heat down.
  3. Allow the mixture to simmer slowly on a low heat.
  4. After 45mins -1 hour add the remainder of the flavourings.
  5. Once the moisture has cooked away and fruit appears to be well coated by the remaining juices, remove the mince from the heat and leave to cool.
  6. This mixture can be stored in an airtight container for up to 3 weeks or frozen.

shortcrust pastry
450g salted butter
700g flour
5g salt
200g castor sugar
2 Eggs

  1. Place all the dry ingredients in a stand mixer.
  2. Cut the butter into small cubes, add to the mixer.
  3. Rub the butter in with a paddle until the mixture resembles breadcrumbs.
  4. Add the lightly beaten eggs and mix for a few seconds until just combined.
  5. Tip the roughly mixed dough onto a lightly floured work surface.
  6. Gently work the dough into a ball, being careful not to overwork it.
  7. Flatten the ball, cover with plastic and refrigerate for 30-45 minutes.

To assemble the pies

  1. Lightly grease x2 12-hole muffin pans.
  2. On a floured surface roll out the pastry to 1.5-2mm thick.
  3. Cut out discs with a round cutter and line cups making sure the pastry comes two thirds of the sides.
  4. Press the pastry against the sides and base of the cups.
  5. Once all the cups are lined put them into the freezer to chill for about 30-40 minutes.
  6. While the bases are freezing roll out the remainder of the pastry and cut out stars to fit the top of the pies.
  7. Once the bases are frozen, spoon the cooled mince filling into the lined muffin tins and place the stars on top.
  8. Brush the top of star with egg yolk and sprinkle with castor sugar.
  9. Bake at 170˚C for 20-25 minutes or until golden brown.
  10. Remove from the pans and dust generously with icing sugar.


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