Mince Pies (the BEST homemade recipe)

Name: Mince Pies (the BEST homemade recipe)
Prep time: 25 min
Cook time: 26 min
Ingredients: Flour 250gm; Butter 65gm; Shortening 65gm; Orange Juice 75gm; Mixed fruit 350gm; Dates 10 pcs (pitted and chopped); Fresh fruit (apple 1 pc (grated)); Stem ginger 30gm (chopped); Nuts 45gm; Butter 15gm; Corn flour 5gm; Mixed spice 10gm; Vanilla 15gm; Brown sugar 15gm; Alcohol 120ml; Orange juice 30ml; Egg 1no; Milk 15gm; Granulated sugar 15gm

This traditional christmas sweet treat is a must, they are so delicious when made at home. Bake them up as an edible gift to share all through the holiday season. The mine pies are made with a buttery shortcrust pastry, perfectly spiced fruit filling that is saucy and topped with a star.

Coming from a mince pie hater this recipe has me by a chokehold. Growing up and most part of my adult life I didn’t like mince pies. I found them dry, clumpy, boring and very dense. Not to mention overly spiced and tooth numbingly sweet. Until this recipe was born. This one is a combination of many parts that come together to create the BEST mince pie you will ever make and eat.

They are a little effort, you can make them ahead, store them in the fridge or freezer and have them on repeat all through the festive season. Hence, now is a great time to make these babies. There are a few parts to the recipe and we will go through all of them individually. This recipe is a combination of Nigella Lawson, my grandfather (Xapai), Jamie Oliver and all my go to Christmas cookbook references. I have taken all the best parts (in my opinion) and created this classic recipe that will twist your taste buds around.

What are mince pies? Why is it called mince pie?

It is a pastry/dessert made with pastry and a sweet fruit filling consisting of various dried fruit, spices, sweetener, etc. traditionally from United Kingdom but you can find it all over the world today. It is a very important part of Christmas celebrations as well. You can enjoy them as a snack, for breakfast on Christmas morning or as a dessert with vanilla ice cream and caramel sauce.

What exactly is mincemeat pie made of?

Back in the day mincemeat for pie meant actual minced meat like pork or beef mince that was studded with spices, herbs, dried fruit, nuts and veggies before getting encased with a buttery pastry dough. It was a pie fit for royalty and always had a delicious after note to it. However as the years have progressed the recipes have developed and while the savory version was yummy the sweet option has my heart. It is made with various dried fruit soaked in brand, check out my soaked fruit 101 recipe here. Fresh fruit like apple, spices like ginger, cinnamon, vanilla, orange etc. I like my mincemeat to be saucy and juicy so it might be a little loose as compared to the regular but that is because I love them that way.

What dough can you use to make mince pies?

I have made this recipe with an all butter shortcrust pastry, puff pastry, filo pastry, store bought and homemade, a cookie dough as well. However, this recipe of shortcrust has to be the BEST of them all. It is tender, crumbly, has butter flavor but also the orange keeps it so delicious.

What ingredients do you need to make mince pies?

To make the pastry we need flour, butter, shortening, orange juice and pinch of salt. To make the mincemeat filling we need mixed dried fruit that is soaked in brandy, dates, fresh apple, ginger (I have used stem ginger), cashews, butter, brown sugar, vanilla, corn flour, spices like vanilla and cinnamon. For the liquid I use orange juice and more brandy. We assemble the pies with a little milk and egg for the wash and granulated sugar. You could use honey, dark rum, almond liquor etc. The beauty is that you can customize it to your liking.

What equipment do you need to make mince pies?

To make the pastry we need a food processor or alternatively we can use a large mixing bowl and our hands to make it. I use a rolling pin and baking paper to roll out the dough – you can use a wine bottle or cling wrap as well. To make the filling we need a large sauté pan but you can use a stock pot as well. The pies are assembled in a mini cupcake tray. I have used small cookie cutters to cut out the dough but you can use a mug or a stencil.

How to make mince pies?

For the Pastry Dough-

To make the pastry dough start with a large bowl, add the flour and salt. Stir until mixed through. Add the cubed butter and shortening. Rub the butter and flour together until the mixture resembles fine breadcrumbs. Add the chilled orange juice. Using your fingers bring the mixture together until it forms a rough ball. Briefly knead to form a smooth ball. Divide into two discs and wrap in cling film. Chill for 2 hours until it is firmer and ready to use.

For the Pie Filling-

To make the minced pie filling you need to start by adding butter into a sauce pot, let it melt and brown a little. Add the nuts, and let them sauté in the butter for a few seconds. Add the mixed fruit, dates, stem ginger and stir. Add the sugar, vanilla, fresh fruit increase the heat and stir. Add the corn flour, mixed spiced and cook over medium heat until dry. Add the alcohol and the orange juice, reduce the heat and stir. Once thicker remove from the heat and let it cool down before using.

For the Assembly-

Preheat the oven to 180℃ . Between two sheets of baking paper, roll out the pastry dough. Once it is the thickness of 1/4 cm cut discs using a round cutter. Line the baking tray with the pastry discs using your fingers, work quickly to avoid the pastry melting in your hands. Dock the pastry with a fork a couple of times. Add the filling into the cavity filled all the way to the top. Chill for a few minutes while you roll out the remaining dough and cut decorative shapes to cover the top of the pie. Brush the top with egg wash and sprinkle with granulated sugar. Bake in a preheated oven at 180℃ for 24-26 mins mins until golden and dry to touch. Let it cool a little before removing from the tin and leaving to cool on a wire rack.

Baking options:

If you want to make a large mince pie I would recommend blind baking the pastry for 10-15 minutes in a 8/9 inch round tart tin at 170℃ before adding the filling. Alternatively you can make it in a quarter sheet tray and make a slab pie instead which you can cut into bars.

Best ways to serve mince pies?

I love eating them warm with a dusting of icing sugar on top. You can also serve it with vanilla ice cream and a drizzle of caramel sauce on top to make it a dessert. Pair it with a coffee or tea and enjoy it all through the season.

Storing mince pies?

You can bake these pies, transfer them to a zip lock bag once cooled and store in the fridge for 10 days. Alternatively store them in the freezer for up to 3 months. When ready to eat, allow them to come to room temperature and reheat in the microwave for 30 seconds.

Looking for more festive baking recipes?

Now that we have covered how to make mince pies from scratch, you can have a look at the video on my socials but let’s get to it. Don’t forget to follow along for more baking recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest or instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

Mince Pies (the BEST homemade recipe)

Print Recipe Pin Recipe

Prep Time 25

Cook Time 26

Course Breakfast, Brunch, Dessert, Filling, Finger food, Pie, Spices, Sweet tooth, tea time

Cuisine British, English

Servings 24 mini pies

Equipment

Food processor/mixing bowl
Rolling Pin
Round and star cookie cutters
Baking paper & Cling wrap
Chopping board & knife
Mini cupcake tray
Large saute pan
Spatula