Mince Pie Recipe

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This is my homemade Mince Pie Recipe and it's an absolute treat.

Prep Time30

Cook Time18

Total Time48

Course: Dessert

Cuisine: British

Servings: mince pies

Calories: 458kcal

Author: Emily Roz

Ingredients

For the mincemeat

50g currants
50g sultanas
30g raisins
30g dried cranberries
30g dried apricots
1 lemon zest
1 orange zest and juice of ½ orange
15g suet
1 apple peeled and diced
50g brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
Pinch of salt

For the dough

150g butter cold, grated
240g plain flour
70g golden caster sugar

For the cream cheese filling

70g cream cheese
70g icing sugar
30g butter room temperature, chopped into small cubes
½ teaspoon vanilla essence
1 lemon zest

Extra

1 egg whisked for egg wash
icing sugar for sprinkling

Instructions

Place a small saucepan on low heat and add in currants, sultanas, raisins, cranberries, apricots, lemon and orange zest, chopped apple, suet, cinnamon, ginger, nutmeg, sugar, and a pinch of salt (all of your mincemeat ingredients). Cook for 10 minutes on low heat until the sugar and suet have melted. Taste and adjust the seasoning based on your preferences. You can optionally add in 30ml of brandy once the mincemeat has cooked by stirring it in. Leave the mixture to cool.
Meanwhile, grate your butter into a large bowl.
Add in your flour and using the tips of your fingers, rub the butter into the flour forming a breadcrumb-like mixture. Then, add in your golden caster sugar and combine (scroll further up this blog post to see step by step photos).
Begin forming the mixture into a dough. You'll want to combine by scrunching your hand around the mixture and compressing it. There's no need to add any water. The dough should be pretty firm and buttery.
Meanwhile, make the cream cheese filling by adding the cream cheese to a bowl with the icing sugar. Whisk for a few minutes, then add in cubes of room-temperature butter, vanilla essence, and lemon zest. Whisk until everything is well combined. Taste and season accordingly.
Now, time to divide your dough. Get your weighing scales and slice off a bit of dough to weigh 45g. Then, split that piece of dough into 30g and 15g. Repeat to create 9 mince pie dough pairs.
Preheat the oven to 200C/ 180C fan/ 390 Fahrenheit. Get your cupcake/mince pie baking tin and grease it with a bit of butter. Place a ball of 30g dough into each hole. Using your fingers, press the dough up into the corners, forming a case for the mincemeat. Repeat for 9 holes.
Place a heaped teaspoon of the mincemeat into the casing. Optionally, add a teaspoon of the cream cheese filling into the casing as well.
For the lids of your mince pies, get the remaining 15g pieces of dough from your pairs and using a flat bottomed glass, place a piece of dough under the glass and press down, forming a circular top for the mince pie. Place on top of the mince pie and repeat for every case.
Brush the mince pies with egg wash and then place in the oven for 18 minutes until lightly golden.
Once the mince pies are golden and cooked through, sprinkle with icing sugar and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so scroll up to find them!

To double quantity: Just double the quantities for each section to make enough for 18 mince pies.

Storage: Store the mince pies in an airtight container in the fridge for up to 4 days. You can top any extra cream cheese filling on top of the mince pies when serving.

Reheating: I like serving my mince pies warm, so if you've been storing them in the fridge. Preheat the oven to 140C and place them in the oven for 5-10 minutes until hot. Then add on a bit of cream cheese filling if you'd like! Serve up and enjoy!

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