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
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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