Christmas Mince Pies

Christmas Mince Pies
40 min.
3 h. 30 min.
Ready in


for 12 cakes
For the filling
1.333 cups Dried Fruit (e. g. plums, apricots, dates etc.)
0.333 cup Candied fruit (e. g. mango, ginger, pineapple)
1 Apple
½ cup Suet (or oil)
¼ cup sugar
¼ cup almonds (roughly chopped)
1 untreated Orange
1 untreated lemon
2 teaspoons allspice
2 teaspoons Apricot Brandy
For the pastry
1 ⅔ cups flour
cup butter (runny)
1 egg
1 pinch salt
1 tablespoon water
powdered sugar (for dusting)
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Preparation steps

Step 1/4
For the filling, finely chop the dried fruit and the candied fruit. Peel and quarter the apples and remove the core. Dice the apple. Place the orange and the lemon in hot water, rub dry, then finely grate the zest. Now cut the lemon in half and squeeze out the juice. Mix the dried fruit, the candied fruit, the orange and lemon zest, the diced apple together with the roughly chopped almonds. Mix in the suet, sugar, lemon juice, allspice and brandy. Place the mixture on a baking tray in a pre-heated conventional oven at 100 °C for ca. 2 hrs. Stir occasionally.
Step 2/4
To make the shortcrust pastry, mix all ingredients together and knead to form a soft dough. Wrap in cling film and chill for ca. 30 minutes. Roll out on a floured work surface to 3-4 mm in thickness and cut out 12 rounds using a pastry cutter. Place in the base of a greased bun tin or muffin tin. Add a heaped teaspoon of mincemeat to each pie base. Cut out 12 rounds from the remaining pastry using a slightly smaller pastry cutter. Place on top of each pie and press the edges together.
Step 3/4
Bake in a pre-heated conventional oven at 180°C for ca. 15-20 minutes until golden brown. Remove from the tin and leave to cool.
Step 4/4
Dust with icing sugar and serve.