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Mince Pies
Mince Pies
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in homemade fruit mince pies this Christmas for the ultimate holiday treat.
Ingredients:
  • 6 sheets (25 x 25cm) frozen shortcrust pastry, thawed
  • 1 egg, whisked, for brushing pastry
  • Icing sugar, to serve
  • 185g seedless raisins, finely chopped
  • 125g currants
  • 125g sultanas, finely chopped
  • 1 granny smith apple, peeled, cored, finely chopped
  • 125g suet (from your butcher), finely chopped
  • 125g caster sugar
  • 45g candied mixed peel, finely chopped
  • 30g (1/4 cup) blanched almonds, finely chopped
  • 1 small carrot, grated
  • 60mls 1/4 cup) brandy
  • Pinch ground nutmeg
  • Pinch ground mixed spice
  • 15.90 gm fresh lemon juice
Instructions:
  • Prepare the fruit mince by mixing the raisins, currants, sultanas, apple, suet, caster sugar, mixed peel, almonds, carrot, brandy, nutmeg, mixed spice, and lemon juice in a glass or ceramic bowl. Ensure everything is well combined. Transfer the mixture into jars, seal tightly, and refrigerate for at least one month before enjoying.
  • Preheat the oven to 200°C. Make the mince pies by cutting 7cm rounds from the pastry sheets with a fluted biscuit cutter. Place half of the pastry rounds into 36 flat-based 20ml (1 tablespoon) tart pans. Brush the edges of the pastry with the whisked egg, then fill each with the fruit mince mixture. Top with the remaining pastry rounds and gently press the edges to seal. Brush the tops with whisked egg and prick them several times with a fork before baking.
  • Bake the mince pies in the preheated oven until golden, about 20 minutes. Cool on wire racks, sprinkle with icing sugar, and serve.

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