- December 2017
- Serves 24
- Hands-on time 1 hour 15 min, simmering time 45 min, oven time 25 min, plus chilling
Debbie Major’s ultimate mince pies see buttery apple mincemeat encased in a slightly citrusy shortcrust pastry. The mincemeat will keep in sterilised jars in the fridge for up to a month.
- 14.5g (7.2g saturated)
- 31.7g (16.3g sugars)
This recipe makes 1kg mincemeat (enough to make 48 mince pies or 24 mince pies plus the royal mincemeat pie, p100). Double the pastry recipe to make 48 mince pies. Freeze uncooked mince pies in their trays, then pop out and pack into containers, between sheets of baking paper. Return to the freezer. Bake from frozen in buttered tins for the same amount of time as in step 5. Watch how to sterilise jars at deliciousmagazine.co.uk/videos/how-to-sterilise-jars.
The mincemeat will keep in sterilised jars (see video link, below) in the fridge for up to a month. If you want a longer shelf life, omit the butter in step 1 and stir in 150g shredded suet with the sugar and almonds, then store in a cool dark place for up to 1 year. Freeze the pastry well wrapped in a layer of cling film, then in foil, for up to a month.
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