• Laura


Updated: Aug 10, 2018

I know I know…. You can buy perfectly good mince pies in a box from M&S.  However… it is SO much more satisfying to have made them yourself! 

I took a couple of different mincemeat recipes and had a play around with them till I had something I was happy with.  If you are making these, make sure you prepare the mincemeat well in advance as it needs to mature for a week before you can use it.

Mincemeat – makes an absolute bucket load!

175g suet (I use Atora original)

1.8kg mixed dried fruit (I use currants, raisins, mixed fruit inc peel, dates, cranberries and glace cherries) all finely chopped

1 large apple, grated

450g brown sugar – preferably dark soft but it doesn’t matter if you use light instead, or a mix of them both

1tsp nutmeg

1tsp cinnamon

1 lemon and 1 orange – both the peel and the juice

300ml brandy

1 – Mix everything together really well (you will need a MASSIVE mixing bowl!)

2 – Cover with clingfilm and put in the fridge, leave for a few days, stirring every now and then

3 – Transfer to an airtight container (you can use individual jars for gifts etc, or just pop it all in a giant tuppaware)

4 – Leave for at least a week to mature before using.

Pastry – should make enough for about 12 mince pies

90g butter

65g caster sugar

3 egg yolks

200g plain flour

1 – Cream the butter and sugar together then beat in the egg yolks one at a time.

2 – Mix the flour into the mixture to form the dough

3 – Knead on a floured surface until smooth

4 – Wrap in cling film and chill for 30 mins before using.

Mince pies

To make the mince pies it is really quite simple.  You will need a small bun tray or an actual mince pie tray, your mincemeat and pastry, plus an egg for the tops.

1 – Roll the pastry out quite thin and cut the pie bases out using a round pastry cutter and fill your tray.

2 – Add the mincemeat to your pies – don’t over fill them!  If you put too much in, it will over flow and burn on the tray.  A couple of teaspoons should be enough.

3 – Cut your pie tops from the remaining pastry.  I don’t do a full lid, I do a star instead because I think it looks nicer, and I prefer less pastry, but go with whatever you fancy.  Use the egg to stick the top to the edges.  I put a mini star on the top of mine this year as well, using the egg to stick it down

4 – Put in a preheated over (about 170 in a fan oven) and bake for 10-15 mins.  Keep checking until you can see the pastry is golden.

5 – Once cooked, remove from the oven and leave to cool for a few minutes.  Once the tray has cooled slightly, use a spoon to get the pies out and put them on a cooling tray, but be careful because the mincemeat will still be super hot. 

6 – Once cooled, sprinkle with icing sugar, pour yourself a glass of mulled wine and enjoy!

Let me know if you have a go and what you think!  Coming later this week on the blog, more festive posts!

Laura x