Clementine and sloe gin mince pies

Clementine and sloe gin mince pies
  • Serves icon Makes 9
  • Time icon Hands-on time 20 min, plus 30 min resting. Oven time 20 min

Fancy making your own mince pie pastry – but not the mincemeat? Welcome to one of the easiest and tastiest ways to amp up the flavour of shop-bought mincemeat. Clementine zest and sloe gin add fresh, fruity zing to transform cloying dried fruit into something juicily moreish. These cheat’s mince pies are easy to make – but taste 100 per cent homemade.

It wouldn’t be Christmas without a tray of mince pies. Here’s 40+ more mince pie recipes to choose from.

Nutrition: Per pie

Calories
421kcals
Fat
19g (11g saturated)
Protein
5.8g
Carbohydrates
53g (26g sugars)
Fibre
2.6g
Salt
0.1g
Calories
421kcals
Fat
19g (11g saturated)
Protein
5.8g
Carbohydrates
53g (26g sugars)
Fibre
2.6g
Salt
0.1g

Ingredients

  • 300g plain flour
  • 170g unsalted butter, chilled and diced
  • Finely grated zest 2 clementines
  • 2 medium free-range eggs
  • 400g good-quality mincemeat (make sure it’s vegetarian if you need it to be)
  • 20g flaked almonds, plus extra to garnish
  • 1 tbsp sloe gin
  • Demerara sugar to sprinkle
  • Icing sugar to dust (optional)

Specialist kit

  • 9-hole muffin tin
  • 9cm and 7cm round cutters

Method

  1. Begin by making the pastry. Put the flour, butter and a pinch of salt in a food processor and pulse to a wet sand consistency. Add half the clementine zest and 1 of the eggs, pulse again, then slowly drizzle in 2-3 tbsp water (you may not need it all) until it starts to come together. Tip out onto a floured surface and bring together into a dough, then put in a bowl, cover and rest in the fridge for 30 minutes.
  2. Prepare the pie filling by mixing the mincemeat with nearly all the remaining clementine zest, the flaked almonds and sloe gin.
  3. When you’re ready to bake the pies, heat the oven to 170°C fan/gas 5. Once the pastry has rested, roll it out to around 4mm thick. Cut out 9 x 9cm discs and 9 x 7cm discs, gathering the trimmings and re-rolling as needed. Line the muffin tray holes with the 9cm discs, then spoon in the mincemeat filling. Beat the remaining egg and brush a little of it around the rim of each pastry case, then top with the lids and use a fork to crimp shut. Make a small cross in each lid to let the air escape, then brush the tops with more egg wash. Sprinkle with a little demerara sugar.
  4. Bake for 20 minutes. Leave to cool in the tin for 10 minutes so the pastry firms up a bit, then carefully remove and leave to cool on a wire rack. Finish with a sprinkle of the remaining zest and a dusting of icing sugar (if you like).

delicious. tips

  1. You can prepare the mincemeat filling a few days ahead and keep it in the fridge to let the flavours mature. The pastry also freezes well.

Recipe By

Pollyanna Coupland

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