Mince pie recipe
Mince pies Make Christmas extra special by making homemade mince pies with homemade mincemeat and pastry. Add a grating of orange zest to your pastry for extra flavour. 150g/5½oz raisins150g/5½oz currants75g/2½oz chopped candied peel3 tbsp brandy150g/5½oz frozen butter, grated 125g/4½oz dark brown soft sugar or muscovado sugar1 vanilla pod, seeds scraped (optional)1 tsp ground mixed spice1 Bramley apple, peeled, grated, core discarded 1 orange, juice and zest1 lemon, juice and zest 150g/5½oz raisins 150g/5½oz currants 75g/2½oz chopped candied peel 3 tbsp brandy 150g/5½oz frozen butter, grated 125g/4½oz dark brown soft sugar or muscovado sugar 1 vanilla pod, seeds scraped (optional) 1 tsp ground mixed spice 1 Bramley apple, peeled, grated, core discarded 1 orange, juice and zest 1 lemon, juice and zest 350g/12oz plain flour, plus extra for dusting150g/5½oz unsalted butter, softened, cut into cubes50g/1¾oz icing sugar, sifted1 orange, zest only2 free-range egg yolks 350g/12oz plain flour, plus extra for dusting 150g/5½oz unsalted butter, softened, cut into cubes 50g/1¾oz icing sugar, sifted 1 orange, zest only 2 free-range egg yolks 2 free-range eggs, beaten50g/1¾oz demerara sugar 2 free-range eggs, beaten 50g/1¾oz demerara sugar Method Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours.For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in the egg yolks and then add 2–3 tablespoons of water to help bring it together. Squeeze the pastry together gently until you have a soft ball of pastry. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes.Preheat the oven to 180C/160C Fan/Gas 4. Grease a bun tin or muffin tin, depending on how deep you like your mince pies. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Cut out 12 discs of pastry with a pastry cutter slightly bigger than the size of the bun tin holes. Press a round of pastry into the bottom of each hole. Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry (this time one size smaller). Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut.Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes.Bake the mince pies for 20–25 minutes, or until golden-brown and crisp. Transfer to a wire rack to cool and then turn the mince pies out and serve. Any leftover mincemeat should be spooned into sterilised jars and sealed. Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours. Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours. For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in the egg yolks and then add 2–3 tablespoons of water to help bring it together. Squeeze the pastry together gently until you have a soft ball of pastry. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes. For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in the egg yolks and then add 2–3 tablespoons of water to help bring it together. Squeeze the pastry together gently until you have a soft ball of pastry. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Grease a bun tin or muffin tin, depending on how deep you like your mince pies. Grease a bun tin or muffin tin, depending on how deep you like your mince pies. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Cut out 12 discs of pastry with a pastry cutter slightly bigger than the size of the bun tin holes. Press a round of pastry into the bottom of each hole. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Cut out 12 discs of pastry with a pastry cutter slightly bigger than the size of the bun tin holes. Press a round of pastry into the bottom of each hole. Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry (this time one size smaller). Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut. Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry (this time one size smaller). Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut. Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes. Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes. Bake the mince pies for 20–25 minutes, or until golden-brown and crisp. Transfer to a wire rack to cool and then turn the mince pies out and serve. Any leftover mincemeat should be spooned into sterilised jars and sealed. Bake the mince pies for 20–25 minutes, or until golden-brown and crisp. Transfer to a wire rack to cool and then turn the mince pies out and serve. Any leftover mincemeat should be spooned into sterilised jars and sealed. Recipe tips The homemade mincemeat can be made ahead and stored in a cool, dry place for up to a month.