Homemade mince pies are a must-bake during the festive season, and nothing quite compares to making them from scratch. My nana used to make hundreds each winter, and I’ve found this great recipe that tastes just like them.
- Preparation 40 mins, plus overnight soaking
- Cooking 25 mins
- Makes 12 (plus 3 x 450 jars mincemeat)
Homemade mince pies recipe
FOR THE MINCEMEAT FILLING (Make the day before)
- 225g raisins
- 225g sultanas
- 225g currants
- 50g ready-to-eat dried apricots, chopped
- 100g glace cherries, halved
- 100ml brandy or rum
- 1 medium eating apple
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 180g Tate & Lyle Dark Soft Brown Sugar
- 2 tbsp lemon juice
- 2 tbsp water
- 50g butter
FOR THE PASTRY
- 200g plain white flour
- Pinch of salt
- 2 tbsp Tate & Lyle Icing Sugar, plus extra for sprinkling
- 100g chilled butter, cut into pieces
- 1 egg yolk from large egg
- 2 tbsp chilled water
- Beaten egg, to glaze
1. To make the mincemeat, put the raisins, sultanas, currants, apricots, glace cherries and brandy or rum into a large mixing bowl. Stir well, then cover and leave in a cool place for 4-6 hours, stirring occasionally, or leave to stand overnight.
2. When the fruit has soaked, peel, core and chop the apple, then blanch it in boiling water for 2-3 minutes. Drain well. Add to the fruit mixture with the cinnamon and nutmeg and stir well.
3. Add the Tate & Lyle Dark Soft Brown Sugar to the fruit mixture. Warm the lemon juice, water and butter in a saucepan until the butter has melted. Add to the fruit and stir well, then pack the mincemeat into sterilized jars. Seal and label. Keep in a cool place for up to 3 months.
4. To make the pastry, sift the flour, salt and Tate & Lyle Icing Sugar into a large mixing bowl and stir them together. Rub in the chilled butter with your fingertips until it looks like fine breadcrumbs.
5. Make a well in the middle of the flour mixture. Beat the egg yolk with the water and stir it in, using a round-bladed knife, then bring the dough together into a ball. Turn it out onto a lightly floured work surface and knead lightly until the dough is smooth. Wrap in cling film and chill for 15 minutes.
6. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
7. Roll out the pastry on a lightly floured surface until 5mm thick. Stamp out 12 rounds with a 7.5mm cutter, then 12 rounds with a 6mm cutter, re-rolling the pastry as necessary.
8. Place the larger rounds of pastry into patty tins and add 1 heaped tsp of the mincemeat. Brush the pastry rims with water, then place the lids on top, sealing the edges together. Use a sharp knife to make a small hole in the top of each pie. Brush with the beaten egg, to glaze.
9. Bake for 20-25 minutes until golden brown. Cool for a few minutes, then sprinkle with icing sugar and serve warm or cold.