Luxurious Mince Pies
Our mince pie recipe is one of the best, complimented with the delicious mincemeat filling and a crisp but crumbly pastry.
For the Mincemeat (Filling)
- 340 g Eating Apple, peeled, cored and finely chopped
- 227 g Melted Butter
- 227 g Raisins
- 227 g Sultanas
- 227 g Currants
- 114 g Candied peel cherries, chopped
- 170 g Blanched Chopped Almonds
- 170 g Dark Brown Sugar
- 1 Orange, finely grated rind
- 1 Lemon, finely grated rind
- 1 tsp Ground Cinnamon
- 0.5 tsp Ground Nutmeg
- 0.5 tsp Ground Cloves
- 0.5 tsp Salt
- 300 ml Whiskey
For the Pastry
- 275 g Butter
- 450 g Plain Flour
- 75 g Ground Almonds
- 50 g Icing Sugar
- 2 Egg Yolks
- 30 ml Milk, if necessary to bind
For the Filling
- Melt the butter, mix all the ingredients together in a large bowl.
- Cover and leave overnight, or up to 2 days.
- Fill into clean sterilised dry jars - P.S. - Makes for a lovely gift too!
For the Pastry
- Mix flour, almonds and sugar.
- Rub in the butter until it looks like breadcrumbs
- Make a well in the centre and add the egg yolks blended with 1 teaspoon of the milk.
- Stir gently and add more milk until you have a dough.
- Cover with cling film and put in the fridge for at least an hour.
- Preheat the oven to 230C Fan/250C/Gas Mark 8.
- Remove pastry from the fridge and place onto a floured surface. Using a rolling pin, roll out the pastry until roughly 0.5/1cm thickness.
- Using a scone cutter, cut out the discs for the base and place into a non stick muffin tray.
- Roll out the dough again and using a star scone cutter, cut out the tops for the pies.
- Once the pastry is ready, fill with your mincemeat mixture and pop on the stars.
- Brush each mince pie with a little milk.
- Place into the preheated oven for 30-40 minutes, until the pastry is nice and golden brown.
- Leave in the tray to cool for 20 minutes before removing, as the pastry is fresh and may crumble.
- TIP - These mince pies are also freeze really went, great to make in advance of Christmas!