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Easy Mince Pies Recipe

Prep

40 mins

Bake

25 mins

Serves

12

Difficulty

Medium

About

Looking to make the ultimate seasonal snack? Look no further! This easy mince pie recipe yields the most delicious mince pies, filled with scrumptious, simple-to-make mincemeat. This Christmas, wow your friends and family with this fruity festive favourite!

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Dark Brown Soft

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Instructions
Ingredients
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Mince Pies Recipe

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Preheat the oven to 200°C/fan oven 180°C/Gas Mark.

Step 7

Roll out the pastry on a lightly floured surface until 5mm thick. Stamp out 12 rounds with a 5mm cutter, then 12 rounds with a 6mm cutter, re-rolling the pastry as necessary.

TOP TIP

Try not to handle the pastry too much, as this can make your dough a lot tougher than it needs to be.

Step 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.

TOP TIP

You can store your mince pies in an airtight container for up to 1 week – if they last that long!

Step 9

Bake for 20-25 minutes until golden brown. Cool for a few minutes, then sprinkle with icing sugar and serve warm or cold.

TOP TIP

If you like this easy mince pies recipe, don’t forget to share your seasonal joy by passing it along to your family and friends!

Ingredients – 13 items

Serving

1

For the mincemeat filling (make the day before)

Butter

Butter

50 g
Raisins

Raisins

225 g
Currants

Sultanas

225 g
Currants

Currants

225 g
Dried apricots

Dried apricots, finely chopped

50 g

Glace cherry

100 g

Rum

100 ml
Apples

Apple

Medium

1
Cinnamon

Ground Cinnamon

1/2 tsp
Nutmeg

Ground nutmeg

1/2 tsp
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

180 g
Lemon-juice

Lemon juice

2 tbsp
Water

Water

2 tbsp

For the pastry

Eggs

Eggs (beaten)

To glaze

Flour

Plain flour

200 g
Salt-table

Pinch of salt

1
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

Plus extra for sprinkling

2 tbsp
Butter

Butter

Chilled, cut into pieces

100 g
Eggs

Large egg yolk

1
Water

Water

Chilled

2 tbsp

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A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
You've heard of Tate & Lyle Sugars... but do you know about our Sweetener?

The same flavour, but with far fewer calories. A perfect alternative for when you're looking for a sweeter cuppa!

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If you think we're going to wait until Christmas to see these guys again... you're wrong! 

For stronger molasses flavour and a deliciously chewy texture, our Dark Muscovado puts a lot more personality into your average Gingerbread person.

So don't believe the smiles, because they're actually pretty fiery!
Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

There’s no bells and whistles here. It’s just getting down to basics to make doughnuts the best they can be! 🏆
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🍩 Leeds Doughnut Shop
📌 2 Trevelyan Square, Leeds LS1 6ED
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Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
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Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅

That being said, Tate & Lyle Pure Cane Caster Sugar can still feel like a magic trick - helping you conjure up sweet and delicious creations in a jiffy!

Victoria Sponge? It's in the bag!

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