Get into the festive spirit early and try your hand at making some mouth-watering mince pies. A must have sweet treat in the run up to the festive season, these deliciously spiced, fruity pastries have been a Christmas tradition for centuries.
Whether you enjoy them warm with a dollop of cream or as a sweet treat with tea, mince pies are a must-have at any festive gathering. Our talented pastry chef, Suhas Lokhande, has shared his favourite recipe to ensure you bake the perfect batch every time. This recipe will make 16 mince pies, perfect to share with family and friends.
Ingredients
Filling
600g mincemeat
To make your own soak a mix of dry fruits in alcohol (we recommend a mix of rum, whisky and red wine) and include almonds, cashews nuts, raisins, sultanas, walnuts, apricot, and dried figs. Ensure you have a ratio of 1:1 for alcohol and fruits. Soak for three months and then chop the mixture ready for mince pies. The leftover mix can be used for Christmas cake and Christmas puddings
1 apple, finely chopped
Zest from a lemon
Short crust pastry
375g plain flour
260g unsalted butter
125g caster sugar
One egg, beaten
To finish
Icing sugar
One egg
Method
- Put 375g of plain flour and 260g of softened unsalted butter in a bowl and rub together to make a crumb consistency.
- Add 125g of caster sugar and one large beaten egg and mix together.
- Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
- Wrap the pastry in cling film and chill for 10 minutes in the fridge.
- Remove the mincemeat in a bowl and add the finely chopped apple and lemon zest
- Heat the oven to 175c/ fan 3.
- Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put around 20g of the mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
- Re-roll out the pastry and cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar and then make a small cut in the tops.
- Bake the mince pies for 25-30 minutes until golden brown. Leave to cool before removing them from the muffin trays and dusting with a little more icing sugar before serving.
If you do not fancy making these delicious mince pies yourself, do not worry you will find them on our festive afternoon tea menu available from 15th November. Explore our Christmas menus.