Mince pies - recipe

Mince pies

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  • Serves

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For the mincemeat

For the pastry

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  1. 1

    For the mincemeat: In a large bowl put all the dry fruits and spices together and mix well.

    For this step you'll need:

    • 250g Sultanas
    • 250g Glace cherries cut in half
    • 250g Raisins
    • 100g Mixed peel
    • 1tsp Cinnamon
    • 1tsp Nutmeg
    • 1tsp Mixed spice
  2. 2

    In a small saucepan heat up the amaretto, sugar and zests until the sugar has dissolved. Pour over the dry ingredients and stir well. Spoon the mincemeat into a sterilised Kilner jar and leave to infuse for at least 48 hours before using.

    For this step you'll need:

    • 250ml Amaretto liqueur
    • 250g Unrefined dark muscovado sugar
    • 1 Orange(s) zest only, finely grated
    • 1 Lemon zest only, finely grated
  3. 3

    Roll out the shortcrust pastry and line 6 tartlet cases and chill for 40 minutes.

    For this step you'll need:

    • 450g Shortcrust pastry
  4. 4

    Fill them generously with the mincemeat.

  5. 5

    Pre-heat the oven to 180°C (fan 160°C, gas mark 4).

  6. 6

    Roll out the puff pastry, brush with the egg yolk, sprinkle with Demerara sugar and cut using a star cutter.

    For this step you'll need:

    • 250g Puff pastry
    • 1 Egg yolk(s) (free range)
    • 3 tbsp Unrefined demerara sugar
  7. 7

    Place the stars on top of the mincemeat and transfer the mince pies to a baking tray and bake for 25-30 minutes or until the pastry is cooked, golden and the stars have puffed up.

  8. 8

    Remove from the oven and leave to rest for 5 minutes.

  9. 9

    Serve warm with creme fraiche and toasted flaked almonds.

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