The Classic Mince Pie (Some Time, With a Tin)

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

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

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.

• 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.