Prep
40 minsBake
25 minsServes
12Difficulty
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!
Mince Pies Recipe
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.
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.
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.
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.
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.
Preheat the oven to 200Β°C/fan oven 180Β°C/Gas Mark.
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.
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 β if they last that long!
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, donβt forget to share your seasonal joy by passing it along to your family and friends!
Ingredients β 13 items
1
For the mincemeat filling (make the day before)
Butter
Raisins
Sultanas
Currants
Dried apricots, finely chopped
Glace cherry
Rum
Apple
Medium
Ground Cinnamon
Ground nutmeg
Tate & Lyle Fairtrade Dark Soft Brown Sugar
Lemon juice
Water
For the pastry
Eggs (beaten)
To glaze
Plain flour
Pinch of salt
Fairtrade Tate & Lyle Icing Sugar
Plus extra for sprinkling
Butter
Chilled, cut into pieces
Large egg yolk
Water
Chilled
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