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Mince Pies

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baked goods•british•contains meat, contains alcohol, contains gluten, contains eggs, contains dairy
150 minutes•12 mince pies•

Ingredients

  • 1/2 cup raisin
  • 1/2 cup golden raisins
  • 1/2 cup currant
  • 1/4 cup candied mixed citrus peel – finely chopped
  • 1 large apple – coarsely grated, peeled and cored
  • 1/2 cup dark brown sugar
  • 1/2 cup beef suet – finely shredded
  • 1 large orange – zest finely grated
  • 1/4 cup orange juice – freshly squeezed
  • 2 tbsp lemon juice – freshly squeezed
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/4 tsp fine salt
  • 1/3 cup brandy
  • 2 1/2 cups all-purpose flour (300g)
  • 1/4 cup granulated sugar (50g)
  • 1/2 tsp fine salt
  • 10 tbsp unsalted butter – cold, cut into 0.5-inch cubes
  • 1 large egg yolk – lightly beaten
  • 8 tbsp ice water – very cold
  • 1 tbsp unsalted butter – softened (for greasing tins)
  • 1 large egg – beaten (for egg wash)
  • powdered sugar – sifted on top (for serving)
Mince Pies

Instructions

  1. 1.

    Combine the raisins, golden raisins, currants, candied mixed citrus peel, grated apple, dark brown sugar, beef suet, orange zest, orange juice, lemon juice, ground cinnamon, ground nutmeg, ground cloves, ground allspice, and 0.25 tsp fine salt in a medium saucepan.

  2. 2.

    Set over medium-low heat and cook, stirring often, until the suet has melted and the fruit looks glossy and plump, 10–12 minutes. Remove from the heat.

  3. 3.

    Stir in the brandy and let the mincemeat cool to room temperature, at least 45–60 minutes.

  4. 4.

    For the pastry, whisk the all-purpose flour, granulated sugar, and 0.5 tsp fine salt in a large bowl. Rub in the cold unsalted butter with fingertips until the mixture resembles coarse crumbs with pea-size bits of butter remaining.

  5. 5.

    Add the egg yolk and 6 tbsp ice water. Toss with a fork until the dough just comes together, adding up to 2 tbsp more ice water only if the dough is still dry. Divide into 2 disks, wrap, and chill 30 minutes.

  6. 6.

    Heat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with the softened unsalted butter.

  7. 7.

    On a lightly floured surface, roll one dough disk to about 1/8 inch thick. Cut 12 rounds about 3.5 inches wide and ease them into the muffin cups without stretching.

  8. 8.

    Spoon the cooled mincemeat into the pastry shells, about 2 tbsp per pie, keeping the filling just below the rim.

  9. 9.

    Roll the second dough disk to 1/8 inch thick. Cut 12 lids (about 3 inches) or decorative stars. Place on top and press gently to seal; cut a small slit in any full lids. Brush the tops with the beaten egg.

  10. 10.

    Bake until the pastry is deep golden and the filling is gently bubbling at the edges, 18–22 minutes. Cool in the tin for 5 minutes, then transfer to a rack.

  11. 11.

    Dust with powdered sugar and serve warm or at room temperature.

Mince pies are small, festive tarts with a buttery, tender pastry and a rich, spiced fruit filling. The filling balances sweet dried fruits, warm spices, and a lift of citrus, with brandy adding depth and gentle heat. Texturally, they offer crisp, crumbly crust around a glossy, jammy center, often finished with a snowfall of powdered sugar.

Historically, mince pies trace to medieval England, when minced meat, suet, fruits, and exotic spices were combined in a single savory-sweet preparation. Over centuries, the meat content faded while beef suet and spice remained, and by the Victorian era the pies were largely sweet yet still robustly flavored. Today they are a beloved symbol of the British Christmas season, commonly topped with stars or simple lids and enjoyed throughout Advent and the Twelve Days of Christmas.