Rich mince pies with homemade mincemeat
- November 2019
- Makes 24
- Hands-on time 45 min, oven time 25-30 min, plus chilling
Properly rich shortcrust pastry filled with boozy homemade mincemeat makes these classic mince pies a must-make this year. Put them on your baking list.
- 15g (7.5g saturated)
- 24.2g (9.8g sugars)
Per mince pie
- 450g plain flour, plus extra to dust
- ½ tsp fine sea salt
- 140g butter, chilled and cubed
- 140g lard, chilled and cubed
- Finely grated zest and juice 1 clementine or satsuma (you need about 4 tbsp liquid)
- Beaten egg and demerara sugar to glaze
- Unrefined icing or caster sugar to dust
For the mincemeat
- Finely grated zest and juice 2 clementines or satsumas
- Finely grated zest and juice 1 lemon
- 250g bramley cooking apples, peeled and grated
- 75g butter
- 6 tbsp calvados
- 500g mixed dried fruit
- ½ tsp each ground cinnamon and ginger
- 1 heaped tsp ground mixed spice
- Grating fresh nutmeg
- 150g unrefined light brown sugar
- 50g brazil nuts, finely chopped and toasted in a dry pan
You’ll also need…
- 7cm and 8cm fluted biscuit cutters, small star cutter and 2 x shallow 12-hole tart tins, lightly greased with butter
- For the mincemeat, put the citrus zest and juices in a pan with the grated apple and stir well. Add the butter, calvados, dried fruit and spices, then cook over a low heat, stirring frequently, for about 45 minutes until the apple has broken down, the dried fruit has plumped up and all the liquid has evaporated.
- Cool the mincemeat completely, then stir in the sugar and brazil nuts. If not using straightaway, see Make Ahead for how to store.
- To make the mince pies, sift the flour and salt into the bowl of a food processor. Add the chilled butter and lard, then pulse a few times until the mixture resembles fine breadcrumbs. Add the citrus zest, pulse for 2-3 seconds, then tip into a mixing bowl. (Alternatively rub the fats, zest, flour and salt together with your fingertips in the large mixing bowl.)
- Using a dinner knife, stir in the clementine juice and 1-2 tablespoons cold water until the mixture comes together into a ball. Turn out onto a lightly floured work surface, then knead briefly until smooth.
- Cut off a third of the pastry, wrap and chill until needed. Roll out the remaining pastry on a lightly floured surface to roughly 5mm thickness. Use the 8cm cutter to cut out 24 rounds, lining the tart tins as you work. Spoon 1 level tablespoon (about 20g) mincemeat into each case.
- Roll out the reserved pastry on a lightly floured surface, then use the 7cm and star cutters to make 12 rounds and 12 stars. Brush the edges of the pastry with water, then press the lids on top of the pies. Cut a steam hole in each lid and gently press to seal all round. Chill for at least 20 minutes.
- Heat the oven to 190°C/170°C fan/gas 5. Brush the pies with beaten egg, then sprinkle with demerara sugar and bake for 25-30 minutes until golden. Cool in the tins for 5 minutes, then use a palette knife to transfer to a wire rack (see Make Ahead for how to store). Serve warm or cold, dusted with icing or caster sugar.
Spoon the warm mincemeat into sterilised jars (see our video for how to sterilise jars), then press a disc of waxed paper on top, seal and store somewhere cool for several months. This recipe won’t keep as long as one containing suet as the butter may spoil.
You can freeze the baked and cooled mince pies in an airtight container for up to 1 month. Defrost fully, then refresh in a warm oven to serve.
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