The Classic Mince Pie

For many of us, Christmas simply isn’t Christmas without a classic mince pie. This is the version you’ll remember from childhood, buttery pastry, rich spiced fruit, and a snowy dusting of icing sugar. If you’ve got a little more time, this recipe delivers the traditional bake everyone loves. Make the mince meat if you have time its really worth it!

Ingredients

Sweet Pastry

• 560g plain flour

• 360g butter, cold and diced

• 80g caster sugar

• 2 eggs

• Zest of 2 oranges

Method for Pastry:

1. In a large bowl, rub the cold butter into the flour until the mixture resembles breadcrumbs.

2. Stir in the sugar and orange zest.

3. Add the egg and mix until the dough starts to come together.

4. Roll out the pastry to about 3mm (1/8 inch) thick between two sheets of baking

   paper. I split this into two portions for easier handling.

5. Rest the rolled pastry in the fridge for 30 minutes before cutting it out.

   Tip: You can freeze the pastry dough for up to a month, making it easy to prepare ahead.

Mincemeat Filling

• 500g mixed dried fruit (sultanas, raisins, currants)

• 50g glacé cherries (optional)

• 50g dried cranberries

• 100g brown sugar

• 1 tsp mixed spice

• 1 tsp ground ginger

• 2 tsp ground cinnamon

• Zest and juice of 1 lemon

• Zest and juice of 1 orange

• 1 medium apple, grated

• 1 medium pear, grated

• ½ cup brandy or rum (or orange juice for alcohol-free)

Method for Mincemeat:

1. Combine all the ingredients (except the brandy) in a large pan.

2. Simmer on low heat for 5 minutes, stirring occasionally, keeping the lid on the pan.

3. Remove from heat and stir in the brandy. Let the mixture cool completely.

   Tip: For the best flavour, let the mince meat sit overnight in the fridge before using. If you're short on time, you can use it immediately, but the flavour improves with time.

4. Store in the fridge for up to a month, or use immediately.

Assembly

1. Preheat oven to 170°C fan.

2. Roll pastry to 3mm thickness. Cut circles large enough to line your tins and press them in.

3. Fill each case with a spoonful of mincemeat.

4. Cut smaller pastry circles or festive shapes for the tops. Seal edges gently.

5. Brush tops with egg yolk and bake for 25–30 minutes until golden.

6. Allow to cool slightly, then dust with icing sugar.

Chef’s Tips

• Bake extra and freeze, these reheat beautifully in the oven. I even freeze some unbaked and throw in the freezer. Cooked them from frozen for fresh warm pies, cook for 5 mins longer.

• For more texture, stir a handful of chopped nuts into your mincemeat before filling.

• Serve with brandy cream, custard, or ice cream for a proper festive dessert.