Mince PIes
Mince PIes

Mince Pies

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aisling larkin christmas recipes
aisling larkin mince pies
edible christmas gifts
Prep Time: 20 minutes
Cook Time: 25 minutes



  • 200 g cooking apples no need to peel
  • Zest and juice of 1 lemon and 1 orange
  • 2 tbsp brandy
  • 2 tbsp port
  • 2 tbsp rum
  • 120 g suet
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 350 g mix of raisins sultanas, currants
  • 200 g mixed peel
  • 100 g ground almonds
  • 150 g brown sugar


  • 225 g plain flour
  • Pinch of salt
  • 150 g butter chilled and diced
  • 20 g icing sugar
  • 1 egg yolk
  • 45 ml cold water


Mincemeat Prep

  • Grate the apples. Weight and measure everything into a large bowl. Mix really well. Cover overnight to allow the flavours to develop.
  • Preheat the oven to 120℃. Spread out the mixture on an oven-proof dish, cover loosely with foil and bake for 3 hours. Indulge all your senses in the delicious smells as it cooks. Stir occasionally. When complete, allow to cool and sterilise jars.
  • To sterilise some old glass jam jars, turn the oven up 180℃ or gas mark 4 . Wash the jars in warm soapy water. Rinse them very well, dry thoroughly and place them in the oven at for 5 minutes.
  • When the minced meat is cooled, place the mixture in the jars, seal tight and place in the pantry for a few weeks until ready to use.


  • Sift the flour and salt into a bowl. Rub in the butter until it looks like breadcrumbs. Stir in the sugar.
  • Mix the egg yolk with the water, make a well in the centre and then using a butter knife add it into the dry ingredients.
  • Knead gently, wrap in cling film and chill for 30 minutes.

Mince Pies

  • Roll out the pastry about 3mm thick. Find something about 7.5cm wide and use this to cut out 12 circles. Gently press these into the bun tin. Allow it to protrude above the tin to allow for shrinkage when cooked.
  • Spoon 2/3 tsp of the mixture into the centre.
  • Roll out the remaining pastry and cut off the top - this can be full circles ( 6cm) or stars.
  • Damp the edges of the pastry and press down.
  • Paint with egg white and dust with castor sugar.
  • Bake at 190℃ for 20-25 minutes.
  • Leave in the tins for 5 minutes then cool on a wire rack.
  • Serve warm with a dollop of cream and custard.


Other uses for mince meat
Mince pie porridge - bircher muesli
Apple and Mincemeat Crumble Cake. - basic bun/maderia mixture and stir in chunks of apples and dollops of mince meat and top with a little brown sugar crumble
Dark chocolate and mincemeat muffins with a cinnamon crumble
Mince pie swirls
Freezing - yes best to freeze them unbaked. Pop in an airtight container and freeze for up to three months. Bake from frozen for about 25 minutes or until piping hot in the middle.
Pastry / Crust Variations
Sweet short-crust pastry - egg and icing sugar
Go one step further - orange zest into the icing
I like to mix it up - pastry on the bottom and a crumble on the top or my ultimate favourite and these do take a little more time is the Viennese swirl top SO buttery and light and crumbly… they are divine.
Vegan - dairy-free margarine or coconut oil

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