I love mince pies, I love mince pies so much. Lilly and I set a challenge this December to try all of the mince pies we could possibly get our hands on in Jersey. Shall I let you into a secret none of them match up to today’s recipe. We hope you like them just as much.
A bit of Mince Pie history
Mince pies are a peculiarly British individual pie now eaten across the English speaking world. They are traditionally served over the Christmas period. Although in America they are more likely to be made in large tart cases and eaten at Thanksgiving. It is thought the name is derived from mince meat and preserved fruit pies first bought back during the crusades. These would have been quite heavily spiced with cinnamon, cloves and nutmeg. Today when we make mince pies we omit the meat but most recipes contain suet. You can use the tradition beef suet or a vegetarian option if you prefer.
My Last Minute Mincemeat Recipe
You can use a good quality mince meat but you might like to use my own quite luxurious recipe. As with a lot of my recipes you can always adopt to your own tastes. You can add Drambuie instead of brandy, some freshly grated orange zest, and fresh cranberries for example.
The Best Last Minute Mincemeat Recipe
- 300 gram Raisins
- 300 gram Sultanas
- 300 gram Suet shredded
- 200 gram Dark brown Sugar
- 200 gram Apple Sauce
- 100 gram Mixed Peel finely chopped
- 100 gram Glace Cherries chopped
- 100 gram Flaked Almonds optional
- 1 Small glass Brandy
- Juice one fresh Lemon
- 1/2 teaspoon Ground Allspice
- A Large pinch Nutmeg freshly grated
- Place all of the ingredients together in a large bowl and mix thoroughly. Cover with cling film and leave for two hours.
- Mix again and store in an air-tight container in the bottom of your fridge.
The best Mince Pie Recipe
The basic recipe is for sweet buttery sable pastry and any left overs can be used to make Christmas biscuits. You can make the pastry ahead and freeze and defrost as you require. If you want to make a more traditional cover seal the edges with a little cold water, top with pastry and snip a small hole in the top.
Buttery Mince Pies
- 350 gram Mincemeat
- 500 gram quality Plain flour sifted
- 225 gram unsalted Jersey Butter at room temperature
- 175 gram Caster Sugar
- 2 whole free-range Eggs
- 1/2 teaspoon Salt
- Milk to glaze
- Icing Sugar
- In a large mixing bowl cream butter, sugar and salt. Add the eggs, one at a time, and beat in until thoroughly incorporated. Add the sifted flour and mix gently until the sable dough comes together.
- Carefully wrap in clingfilm and place in the refrigerator to chill for at least a couple of hours.
- Pre-heat the oven to 180 C / 350 F / Gas Mark 4, and lightly butter a twelve hole baking tray.
- Thinly roll out the pastry on a floured surface. Cut out twelve circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
- Cut out another twelve slightly smaller stars and place on top of the mincemeat then brush lightly with milk. Chill in the refridgerator for around thirty minutes.
- Place the mince pies in the centre of the oven and bake for twenty to twenty-five minutes until golden brown. Remove to a wire rack and serve warm dusted with icing sugar.