Mince Pies
Prep time: 
Cook time: 
Total time: 
Serves: Makes 12
  • 1 pack ready-made shortcrust pastry.
  • 270g raisins
  • 375g currants
  • 100g dried cranberries
  • 100g mixed peel
  • 200g dark brown sugar
  • 200ml brandy
  • zest of 1 lemon, juice of half
  • zest of 1 orange, all the juice
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 small apple (peeled, cored and finely chopped)
  • 1 tsp mixed spice
  • 100g butter
  • 1 egg (beaten)
  • Caster sugar
  1. Heat the butter in a large, deep pan. Then add all the ingredients apart from the brandy. Simmer on a gently heat, stirring slowly for around 10 mins.
  2. Leave the mixture to cool. Then pour in the brandy. Mix well.
  3. Pour into sterilised jars. Leave for ideally up to two weeks (at least one week!) before using. Will store in airtight jars for up to 6 weeks.
  4. On the day you plan to make the mince pies: Preheat the oven to 200C/gas 6/fan 180C. Roll out the pastry.
  5. Take a 12 hole muffin tin. Using round pastry cutters take the size that will fit the pastry best around each muffin hole. Line each hole with the pastry.
  6. Place about 1 and half tsp mincemeat in each muffin hole.
  7. Using the rest of the pastry (you may need to roll out again to use all the odds and ends) take a smaller pastry cutter for the lid of the mince pies. In this case I used a star shape. Top the lid on top of each muffin hole. If you are using a full round lid make a little hole with a fork. If you use a star shape there is no need as there already some slight gaps for the mincemeat to steam through.
  8. Brush the tops of the pastry with the beaten egg and bake for 20 mins or until golden.
  9. Leave to cool in the tin for around 10 mins then remove to cool completely. Lightly dust with some caster sugar on top.
Recipe by A Modern Rose at http://www.amodernrose.com/mince-pies/