Homemade Mince Pies Recipe

Rich, fruity homemade mincemeat baked into golden shortcrust pies — a proper English Christmas classic.

Ingredients

• For the mincemeat
• 400g Bramley apples, peeled, cored & chopped
• 45g whole almonds or walnuts, chopped
• 3½ tsp mixed ground spice
• ½ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• 8 tbsp brandy or whiskey
• 200g shredded suet (vegetarian suet works)
• 310g raisins
• 200g sultanas
• 200g currants
• 200g other dried fruit (apricots, cranberries, blueberries)
• 310g soft dark brown sugar
• Grated zest and juice of 2 oranges
• Grated zest and juice of 2 lemons
• For the pastry
• 300g plain flour
• 30g icing sugar
• 150g unsalted butter, chilled and cubed
• 1 large egg
• 1–3 tsp cold water
• To assemble: Homemade mincemeat
• Optional: pinch of cinnamon or nutmeg in pastry

Method

1. Step 1: Make Homemade Mincemeat
2. Combine everything except the brandy in a large bowl. Stir well until thoroughly mixed.
3. Cover and leave in a cool place for at least 12 hours or overnight to let the flavours blend.
4. Preheat oven to 120°C (250°F / Gas ¼). Loosely cover the bowl with foil and slow-bake for 3 hours; the mixture will look like it is swimming in fat — that is correct.
5. Stir occasionally as it cools so the fat coats the fruit.
6. Once completely cold, stir in the brandy. Spoon into sterilised jars, fill to the top, and store in a cool, dark cupboard. Best enjoyed within a year, but can last up to 3 years.
7. Step 2: Make Classic Shortcrust Pastry
8. Sift flour and icing sugar into a bowl. Rub in the butter with your fingertips until it resembles breadcrumbs.
9. Add the egg and stir with a knife until clumps form. Add cold water a teaspoon at a time until it comes together, then wrap and chill for 30 minutes.
10. Step 3: Assemble & Bake Mince Pies
11. Roll pastry to 3mm on a lightly floured surface. Cut 12 × 8cm circles for bases and 12 × 6cm for lids.
12. Grease a 12-cup muffin tray. Press bases into the cups and fill with mincemeat to the pastry edges.
13. Top with lids (or star cut-outs), press to seal, and chill the tray for 20 minutes.
14. Bake at 180°C (350°F / Gas 4) for 20–25 minutes until golden.
15. Cool on a wire rack, dust with icing sugar and serve.