Entertaining Dessert

Individual mince pies

Name: Individual mince pies recipe
Yield: 24
Ingredients: 340g plain flour, sifted, plus extra to dust; 85g pure icing sugar, sifted; 170g unsalted butter, cold, cubed; 1 egg, plus 1 egg yolk, beaten for glaze; 250g currants; 250g raisins; 175g dried sour cherries; 75g candied orange peel; 25g candied grapefruit or lemon peel; 1 apple, peeled, cored and grated; 125g butter; 50g chopped almonds; 225g light muscovado sugar; 1/2 tsp ground cinnamon; 1 tsp ground mixed spice; Finely grated zest of 1 lemon; 200ml cider brandy

Rate now

Jump to recipe

by Lucy Brazier

LUCY BRAZIER, WRITER

Nov 17, 2022

“One of Hugh’s first festive recipes in the early days of River Cottage was mincemeat made with beef. He embraced its true origins – beef or lamb fermented with dried fruits, spices and alcohol. While it was well received, we tend to stick to the popular version nowadays, using different alcohols, dried fruits and suet or butter. Or a vegan version with no suet at all, but plumped up with grated or chopped fruit. As well as mince pies, this quintessential festive preserve can be added to tarts and strudels, stuffed into baked apples or swirled through ice cream. Make it up to 6 months before Christmas.” – Lucy Brazier

340g plain flour, sifted, plus extra to dust
85g pure icing sugar, sifted
170g unsalted butter, cold, cubed
1 egg, plus 1 egg yolk, beaten for glaze

Mincemeat (makes 4 x 250ml jars)

250g currants
250g raisins
175g dried sour cherries
75g candied orange peel
25g candied grapefruit or lemon peel
1 apple, peeled, cored and grated
125g butter
50g chopped almonds
225g light muscovado sugar
1/2 tsp ground cinnamon
1 tsp ground mixed spice
Finely grated zest of 1 lemon
200ml cider brandy

Method

1.

For the mincemeat, put all the ingredients except the brandy into a medium saucepan over medium heat and heat gently for 10 minutes or until butter is melted. Remove from heat and allow to cool, stirring occasionally.
2.

Once cooled, stir in the brandy. Pack the mincemeat into sterilised jars. It will keep for at least 6 months in a cool store cupboard, if not until the next Christmas.
3.

To make the pastry, sift the flour and icing sugar into a large bowl. Add the butter and rub in with your fingertips until the mix resembles breadcrumbs. Add the egg and mix until the dough comes together. Knead lightly for 2-3 minutes until the pastry is smooth. Flatten into a disc and wrap in plastic wrap. Chill for 30 minutes (or freeze if making ahead).
4.

Preheat oven to 160°C/140°C fan-forced. Grease a shallow 12-hollow individual tart tray. Roll the pastry out to a 5mm thickness (or thinner if you dare) and cut 12 circles, about 8cm in diameter. Use to line the tart tray and fill with mincemeat. Cut another 12 circles, 7cm in diameter, for the lids.
5.

Brush the pastry edges with a little water, then position the lids and press the edges together to seal. Cut a couple of slits in each pie, brush with beaten egg yolk and bake in the oven for 20 minutes. Turn out onto a wire rack to cool slightly. Serve warm, dusted with icing sugar.