Mince pies

Mince pies
Makes: 48 mince pies
Prep time:
Cook time:
Total time:
Mince meat (if home made)
  • 1 orange
  • 125 gr brown sugar
  • 125 ml rhum
  • 150 gr raisins
  • 150 gr currants
  • 150 gr sultanas
  • 1 apple
  • 65 gr butter
  • 40 gr lemon peel
  • ½ tlpl ground cinnamon
  • 1 pinch nutmeg
  • 600 gr flour
  • 300 gr cold butter
  • 2 eggs
  • 1 egg yolk
  • 195 gr sugar
  • 6 gr salt
  • 120 gr cold water
  1. Mince meat filling (if home made)
  2. Zest the orange. Warm the rum and orange zest and dissolve the brown sugar.
  3. Chop the raisins, currants and sultana’s. Finely dice the apple. Mix the apple, raisins, currants and sultana’s with the soft butter, lemon peel, ground cinnamon, nutmeg. Add the rum and mix thoroughly.
  4. Transfer to a clean jar and allow to mature at room temperature for a month.
  1. Dice the cold butter. Mix the butter with the flour, salt, sugar until it resembles coarse bread crumbs. Add the whole eggs and egg yolks and enough cold water to bring the dough together.
  2. Wrap in cling film and allow to cool and relax for a minimum of 30 in the fridge (or overnight if desired).
  3. Preheat the oven to 180 ºC and grease the mince pie baking tray. Roll out the dough until the thickness of a pound coin and cut out circles just lager than your tin.
  4. Line the tin and spoon some mince pie filling inside. Cut out star shapes and place them on top. Re-roll the pastry if needed.
  5. Bake the mince pies for 25 minutes or until they are done and golden. Allow to cool for a couple of minutes and remove from the tin.
Stuff to know
This quantity will make about 48 mince pies.
Use store-bought filling for a quicker version. You need about 1 kg for 48 mince pies.
Serve the mince pie at room temperature or lukewarm.
Allow plenty of time for the mince pie filling to mature if making it yourself.