Spiced mince pies

February 4, 2010 (Last Updated: January 11, 2019)

For just a little extra holiday cheer, why not whip up a batch of spiced mince pies? You can’t go wrong with this festive favourite, especially since they have more flavour than the store-bought ones. Spicy, flaky, and divine. Happy holidays! 

Print Recipe

Spiced mince pies

Serves: 12
Cooking Time: 1 hr 30 mins + overnight

Ingredients

  • Filling

  • 500g raisins, finely chopped
  • 500g sultanas, finely chopped
  • 500g currants
  • 125g mixed peel
  • 250g beef or vegetable suet, finely chopped
  • 500g Granny Smith apples, peeled, cored and finely chopped
  • 300g castor sugar
  • juice and rind of 1 large lemon
  • 10ml (2 tsp) mixed spice
  • 125ml (½ cup) brandy

  • Pastry

  • 500g butter, at room temperature
  • 160g (¾ cup) castor sugar, plus extra for sprinkling
  • 10ml (2 tsp) vanilla extract
  • 540g cake flour, sifted
  • 1 large egg white, lightly beaten, for brushing

Instructions

1

Mix the filling ingredients together, cover and leave to stand overnight.

2

For the pastry, cream the butter and sugar until light and fluffy. Add the vanilla and flour and mix until you have a smooth dough. Cover with plastic wrap and refrigerate for 1 hour.

3

Preheat the oven to 190°C.

4

Roll the dough into little balls and press into the openings of small muffin tins. Cut off any excess with a round biscuit cutter to neaten the edges.

5

Spoon filling into each pastry case.

6

Roll a smaller ball of pastry for the top and press gently in the palm of your hand until it covers the filling. Decorate as desired with any excess dough.

7

Lightly brush with the egg white and a sprinkling of castor sugar. Bake until golden brown, about 15 minutes.

Notes

Cook's tip: The filling can be made a few months ahead and stored in sterilised glass jars.

 

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February 4, 2010 (Last Updated: January 11, 2019) By
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