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Luxurious Mince Pies

Our mince pie recipe is one of the best, complimented with the delicious mincemeat filling and a crisp but crumbly pastry.
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Servings 12 Mince Pies



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!