Mince Pies
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- Total Time
- 1hr 45mins
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- Serves
- 24
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- Calories
- 470
Crumbly, brandied fruit pies are a Christmas favourite in Ireland and the UK. Make the filling 24 hours or more in advance to allow the flavours to infuse. Leftover filling will keep for several months.
recipe updated 14 Oct 2020
Ingredients
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- Dried apricots
- 250 g
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- Raisins
- 250 g
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- Dried figs
- 250 g
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- Apple
- 250 g
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- Suet
- 250 g
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- Blanched almonds
- 50 g
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- Demerara sugar
- 175 g
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- Dark brown sugar
- 50 g
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- Ground cinnamon
- 1 teaspoon
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- Mixed spice
- 1 teaspoon
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- Lemon
- 1
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- Candied citrus peel
- 125 g
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- Dark rum
- 60 g
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- Amaretto
- 60 g
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- Brandy
- 80 g
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- Plain flour
- 500 g
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- Powdered sugar
- 175 g
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- Unsalted butter
- 375 g
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- Orange
- 1
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- Egg
- 1
Tools
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Oven
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Food processor
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Wooden spoon
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Pastry brush
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Plastic wrap
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Rolling pin
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Zester
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Small bowl
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Muffin pan - 12-hole
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Large mixing bowl
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Medium bowl
Step preview
- Add dried apricots, raisins, dried figs, apple, suet, blanched almonds, demerara sugar, dark brown sugar, ground cinnamon, mixed spice, lemon, candied citrus peel, dark rum, amaretto and brandy to a clean large mixing bowl
- Mix thoroughly
- Cover with plastic wrap
- Add plain flour, powdered sugar and unsalted butter to a clean medium bowl
- Blitz until coarse crumbs form
- Add orange to the pastry
- Blitz until mixture comes together
- Knead briefly until smooth and cover
- Chill in fridge - 30 min
- Pre-heat oven - 191°C
- Roll out until 1/8" (5mm) thick
- Cut out
- Press pastry into 2 muffin pans
- Transfer meat to 2 pie
- Place content of medium bowl on 2 pie
- Add egg to a clean small bowl
- Beat
- Brush eggs with 2 pie
- Bake until golden brown - 15 min, 191°C
- Let cool - 5 min
- Serve