Clementine and sloe gin mince pies
- December 2023
- Makes 9
- 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.
- 19g (11g saturated)
- 53g (26g sugars)
- 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)
- 9-hole muffin tin
- 9cm and 7cm round cutters
- 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.
- Prepare the pie filling by mixing the mincemeat with nearly all the remaining clementine zest, the flaked almonds and sloe gin.
- 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.
- 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).
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.
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