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Simon Rogan’s mince pies

Name: Simon Rogan’s mince pies
Prep time: PT3-M
Cook time: 1 h 25 min
Total time: 1 h 28 min
Yield: Makes 10=12
Cuisine: British recipes
Ingredients: For the mincemeat; 80g raisins; 80g currants; 50g mixed peel; 100g bramley apple, grated; Finely grated zest and juice ½ orange; Finely grated zest and juice ½ lemon; 10g flaked almonds; 85g light muscovado sugar; Pinch freshly ground nutmeg; Pinch freshly ground cinnamon; 55g suet; 25ml cider brandy or brandy; For the pastry; 120g unsalted butter; 80g icing sugar, plus extra to dust; 1 medium egg, plus 1 medium egg yolk, beaten; 200g plain flour, plus extra to dust; Specialist kit; 10cm and 7cm round cutters; 12-hole muffin tray

By: Chef and owner of three-Michelin-star L’Enclume in Cumbria, SImon Rogan MBE

Published: 26 Nov 24
Updated: 26 Nov 24

Guests at Simon Rogan’s three-Michelin-star L’Enclume in Cumbria are lucky enough to try these magical mince pies. Now you can enjoy them at home, too.

Simon says: “Mince pies are Christmas to me – there’s nothing quite like biting into that soft, sweet pastry to get you in the festive mood. In Cartmel, we leave mince pies in every one of our 16 rooms, ready for when guests arrive for their stay with us – people love them. This is the recipe we’ve sworn by for years. We’ve spent a long time getting it right to ensure we have the perfect mince pies every time. They’re slightly smaller than usual, which is great because it makes me feel like I can eat more of them! I’d be lying if I said I didn’t take a few from the kitchen to enjoy at home with my family. I like them warmed up and served with double cream or brandy butter.”

Follow Simon Rogan MBE on Instagram @rogan_simon; Lenclume.co.uk

Medium
December 2024

Test kitchen approved

Makes 10=12
Hands-on time 30 min, plus chilling and up to 1 week maturing. Oven time 1 hour 25 min

Guests at Simon Rogan’s three-Michelin-star L’Enclume in Cumbria are lucky enough to try these magical mince pies. Now you can enjoy them at home, too.

Follow Simon Rogan MBE on Instagram @rogan_simon; Lenclume.co.uk

Freezable

Nutrition: Per pie (for 12)

Calories: 299kcals
Fat: 14g (7.9g saturated)
Protein: 3.1g
Carbohydrates: 38g (25g sugars)
Fibre: 1.5g
Salt: 0.1g

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Before you start

make ahead The mincemeat can be used straightaway but it’s better matured in the fridge for a week. The baked pies will keep in an airtight tub at room temperature for up to 3 days.

Simon says: “Making the mincemeat a week in advance is key – you can leave it for even longer if you like. The apple cider brandy elevates the flavour too, so it’s worth getting some.”

Before you start

make ahead The mincemeat can be used straightaway but it’s better matured in the fridge for a week. The baked pies will keep in an airtight tub at room temperature for up to 3 days.

Simon says: “Making the mincemeat a week in advance is key – you can leave it for even longer if you like. The apple cider brandy elevates the flavour too, so it’s worth getting some.”

Ingredients

For the mincemeat

80g raisins
80g currants
50g mixed peel
100g bramley apple, grated
Finely grated zest and juice ½ orange
Finely grated zest and juice ½ lemon
10g flaked almonds
85g light muscovado sugar
Pinch freshly ground nutmeg
Pinch freshly ground cinnamon
55g suet
25ml cider brandy or brandy

For the pastry

120g unsalted butter
80g icing sugar, plus extra to dust
1 medium egg, plus 1 medium egg yolk, beaten
200g plain flour, plus extra to dust

Specialist kit

10cm and 7cm round cutters
12-hole muffin tray

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Method

Heat the oven to 120°C/ 100°C fan/gas ½. Mix all the mincemeat ingredients, except the brandy, in a casserole. Cover and cook in the oven for 1 hour.
Remove from the oven, stir in the brandy, then transfer to a container and leave to cool (see ‘make ahead’).
To make the pastry, beat the butter and sugar in a stand mixer with a beater attachment until pale and fluffy. Add the egg, mix until combined, then add the flour, mixing gently until incorporated. If the mixture seems a little dry, add a tiny amount of the beaten egg yolk.

Turn out the dough onto a lightly floured work surface, divide in half and shape into 2 blocks, then wrap and chill for at least 1 hour (or up to 24 hours).
When you’re ready to make the pies, unwrap a pastry block and roll out on a lightly floured work surface to 2mm thick. Use the 10cm cutter to cut out 5-6 circles, then the 7cm cutter to cut out 5-6 smaller circles. Repeat with the second block of pastry. Dust the pastry circles with flour on both sides.
Line the muffin tin holes with the larger pastry circles (there should be a little overhang). Roughly chop the mincemeat, then fill the pastry cases. Brush the overhanging pastry with the beaten egg yolk, then put the lids on. Seal well, then use the 7cm cutter to remove any excess pastry. Brush the tops with the remaining egg yolk, then put the muffin tin in the fridge. Heat the oven to 180°C/160°C fan/gas 4 with a heavy tray in it to heat up.
Put the muffin tin on the hot tray and bake for 25 minutes, then leave to cool slightly and dust with icing sugar. Enjoy warm or at room temperature.