Recipe below to save and try!
Every year I make mince pies and try and tweak the recipe to perfect it and this year I feel like I’ve finally done it! I used the same pastry recipe as my white chocolate tart a few posts about that I froze and defrosted, it freezes so well! My mincemeat has a few ingredients but if you don’t fancy making it then a jar from the supermarket will do!
Mince pie recipe (makes 32):
2 satsumas peeled and finely chopped
2tbsp ground almonds
2 tsp ground mixed spice
Pinch of nutmeg
1/4tsp cinnamon 2 large apples (Bramley are good), peeled, cored and finely chopped
100g mixed candied peel finely chopped
175g soft dark brown sugar
Juice abs zest of a lemon
100g shredded suet
Mince pie ingredients:
5 tbsp milk
Icing sugar to serve
1. Mix everything but brandy in a bowl and chill overnight
2. Put in the oven for 2 hours at 115 degrees
3. Remove from the oven and as it cools stir it every 20 mins
4. Add the brandy and your mincemeat is ready! You can store this in jars for months.
5. To make the mince pies your pastry must be cold! Check my white chocolate and raspberry tart recipe for my pastry recipe (this used half), or buy sweet shortcrust (500-600g). Put your oven to 180 degrees
6. Grease a cupcake/Yorkshire pudding tray
7. Roll your pastry to 3-4mm thick on a floured surface. I find it easier to do this in bits rather than in one go. Cut your mince pie bottom out with a 5cm cutter (check what size fits your Yorkshire tray). Put it in the try and press into the hole to secure. Fill it with mincemeat to about 3mm below the top, then put a 4cm (again check the size works) pastry top on. You can do stars or nice shapes here too.
8. Brush the top of the mince pie with milk. Bake at 180 or until golden. Cool before eating and sprinkle with sieved icing sugar to serve!