Here is my delicious homemade mince pie recipe! Everything is made from scratch to keep this recipe as healthy as possible.
I advise making the mincemeat around two weeks before the mince pies, this gives plenty of time for the flavours to infuse, creating the perfect mince pie! That being said, you can indeed use the mincemeat straight away – leaving it for two weeks is not vital.
If you have any left over mincemeat, put it in a jar and use within 1-2 months.
This recipe is fairly high in carbs and sugar, check the macros listed below for all the info!
Makes around 16-18 large mince pies
of which sugars: 14g
- 180g sultana
- 70g dried apricot
- 100ml brandy
- Juice of 1 lemon
- 120g vegetable suet
- 75g dark brown sugar
- 25g chopped mixed peel
- 1.5 tsp ground nutmeg
- 1 satsuma finely chopped
- 1 medium brambly apple peeled and finely chopped
- 1/2 lemon zest
- 375g plain flour (white GF if necessary)
- 2 tsp xanthin gum (only if making GF)
- 260g unsalted butter
- 100g caster sugar
- 1 large egg
- Jug of cold water
- 1 medium egg for glazing
- Icing sugar for decorating
Method for the mincemeat:
1.Soak the sultanas and dried apricot in the lemon juice and Brandy. Let this soak for 1 hour.
2. Next, stir in the rest of the ingredients one at a time in the order of the ingredients list (juice of 1 lemon onwards). Stir between each ingredient addition.
3. Now put your homemade mincemeat in jars and leave for 2 weeks. You can use it straight away if you would like to.
Method for the pastry and mince pies:
1.Sieve the flour into a large mixing bowl and add the xanthin gum if you are making gluten free pastry.
2. Next, cube up your slightly soft butter and rub this into the flour. Continue to do this until it resembles crumbs.
3. Add in the caster sugar and egg and combine. If the pastry isn’t sticking together, add a few splashes of cold water to bind the pastry together.
4. Next, wrap the pastry in clingfilm and leave to rest in the fridge for 20 minutes. Heat your oven to 170 degrees.
5. While your pastry is resting, grease your muffin tin with butter or margarine.
6. Once the 20 minutes is up, prepare your clean work surface with a dusting of flour.
7. Next, roll out your pastry until it is approximately 3cm thick. Use a 10cm cutter to cut approximately 16 bases. Push the bases down into the muffin tin, and make sure the sides are also covered with pastry.
8. Add about 1-2tsp mincemeat on top of the pastry base and push it down with the spoon.
9. Re-roll out the pastry and use the 10cm cutter to cut 16 tops.
10. Place the tops onto the mine pies, and use a knife to remove any excess pastry from the edges.
11. Use a cocktail stick to poke 1 or 2 wholes in the top of the mince pies, and wash with a beaten egg.
12. If you have any left over pastry, you can make some leaves or other decorations to top your mince pies!
13. Now bake your mince pies for around 20 minutes (until golden and crispy)
14. Once they are cooked, sprinkle with icing sugar and keep them in a sealed tin.
15. Next, enjoy! 🙂
Thank you for reading my homemade mince pie recipe! Definitely give these a try, it is also a wonderful Christmas activity to do with your loved ones! Be sure to subscribe and follow me on Instagram!