Our Festive Mince Pie Recipe

Treat your guests (and yourself) to our spiced and buttery mince pies. Here's our mince pie recipe - with a twist.

Warm up your belly, and your guests' bellies, this Christmas with our tasty mince pies. Filled with festive spice and melt-in-the-mouth pastry, you're sure to impress with our mince pie recipe. Serve with brandy butter, cream, or on their own - all are delicious. Our mince pies make for a tasty midday snack or can be enjoyed for dessert. You may even wish to leave a couple out for Santa Claus on Christmas Eve. Indulge your sweet tooth and cook a Christmas classic with a twist, shared by our ProCook Cookery School’s baker-in-chief, Stephen Carter Bailey. Here's how to make mince pies.

Ingredients:

Mince Pie Pastry

350g plain flour

Pinch of salt

50g caster sugar

225g unsalted butter (room temp)

1 large egg

Milk for glazing

Grated nutmeg

Demerara sugar

Filling

200g mincemeat from a jar (good quality)

1 small cooking apple - peeled, cored, finely diced

25g dried cranberries - chopped

25g whole almonds - chopped

1 tbsp festive liqueur (rum, brandy, etc.) - optional

A few drops of almond extract – optional

Method:

1. Beat the butter and sugar together in a large bowl. Once mixed, break in the egg and beat until it looks a bit like scrambled egg. Now work in the flour with awooden spoon, a third at a time, until it begins to clump up (add a splash of milk if it’s a little dry). Finishing in your hands, gently work the dough into a ball, wrap in cling film, and chill for 45 mins.

2. Add all your filling ingredients to a bowl and mix. Preheat your oven to 200oC.

3. Roll out two thirds of your pastry to the thickness of a pound coin and use a round cutter to make 18 circles. Press the pastry in to each hole and top with a spoonful of the mincemeat mix.

4. Roll out the remaining pastry, and cut 18 smaller circles to make lids. Place the lids on the pies, brush the tops with egg wash and sprinkle over some Demerara sugar and nutmeg.

5. Bake for 20 minutes, or until golden brown. Cool in the tins for a few minutes before transferring to a wire rack to cool completely. Serve with brandy cream and a glass of mulled wine.

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