The perfect mince pie recipe
The perfect mince pie recipe is a must at Christmas. These crumbly, spicy treats capture the very essence of the festive season.
Due to their sugar content, even the most sweet-toothed among us probably struggles to eat too many in one sitting. It makes them the perfect food for sharing with friends and family and spreading a little Christmas cheer.
This is a tasty but super easy recipe. People love the taste of almonds (packed with vitamin E too), so use marzipan to top the pies rather than pastry. Plenty of chopped almonds in the mincemeat always goes down well too. Feel free to include a little more or less of your own favourite ingredients when making up the mincemeat.
Don’t worry if you have any leftover mincemeat either. It’ll keep in a Kilner-style jar in a cool larder or fridge for months.
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Enjoyed this mince pie recipe? Find more here
For the mincemeat
- 200g currants
- 200g sultanas
- 200g raisins
- 100g chopped mixed peel
- 1 whole cooking apple, peeled, cored & chopped small
- 100g whole almonds with skins, roughly chopped
- 100g flaked almonds
- 60g shredded suet (can use vegetable version) or 30g suet and 30g butter
- 200g dark brown sugar
- 1 tsp each of grated nutmeg, ground cinnamon and allspice
- 1 lemon, grated rind & juice
- 1 orange, grated rind & juice
- 150ml brandy (or dark rum)
For the pastry and topping
- 100g plain flour
- 50g chilled unsalted butter, roughly cubed
- 50g caster sugar
- 2 beaten egg yolks
- A little cold water to mix
- 100g marzipan
- A little icing sugar to dust
- First make the mincemeat in advance. Simply add all the ingredients into a large pan and heat through gently until the suet has melted. Stir well, cover with a lid and leave overnight to let the flavours infuse.
- When you’re ready to make the pies, start by blitzing all the ingredients for the pastry except the egg yolks in a food processor. Then add the beaten egg yolks a little at a time until the dough comes together into a ball. Add a small amount of water a teaspoon at a time if required.
- Wrap in clingfilm and leave to rest in the fridge for at least 30 minutes to allow the gluten fibres to relax. (If you’re in a real hurry, you can give the dough a 15 minute blast in the freezer.)
- Pre-heat the oven to 190°C/gas mark 5. Roll out the pastry on a floured surface until about the thickness of a pound coin, then cut rounds to fill either a lightly greased normal-size or mini-size patty tin. Deepen the pie base by gently pressing down with an eggcup or small tumbler. Prick each pastry case well with a fork and bake for approximately 15 minutes until golden brown.
- Remove from the oven and leave to cool before scooping a generous spoonful of mincemeat into each. Roll out your marzipan on a dusting of icing sugar to 3mm thick and use cookie cutters to make star or heart shapes.
- Lay icing sugar side uppermost onto the pies before placing the tray under a hot grill for 2 minutes. Watch them like a hawk to make sure they don’t burn – you just want the marzipan to soften a little and the icing sugar to have begun to caramelise. Serve warm.