Mince Pies

If you want to make your own, or add to a bought jar to make nicer!



    • 12oz/340g eating apple, peeled, ored and grated.
    • 8oz/225g melted butter
    • 8oz/225g raisins
    • 8oz/225g sultanas
    • 8oz/225g currants
    • 4oz/115gcandied peel or cherries chopped
    • 6oz/115g blanched chopped Almonds
    • 6oz/115g dark brown sugar
    • Finely grated rind of 1 orange and 1 lemon
    • 1 tsp ground cinnamon
    • tsp ground nutmeg
    • ground cloves
    • tsp salt
    • 300ml whiskey or less.


  1. Melt the butter, mix all the ingredients together in a large bowl. Cover and leave overnight, or up to 2 days.
  2. Fill into clean sterilised dry jars. Makes a lovely gift also.



    • 10oz/275g butter
    • 16oz/450g plain flour
    • 3oz/75g ground almonds
    • 2oz/50g icing sugar
    • 2 egg yolks
    • 20-30ml milk if necessary to bind


  1. Mix f;lour, almonds and sugar, Run in the butter until it looks like breadcrumbs.
  2. Make a well in the centre and add the egg yolks blended with 1 teaspoon of the milk.
  3. Stir gently and add more milk until you have a soft dough.
  4. Cover with cling film and put in the fridge for at least an hour.

Assembling the Mince Pies:

  • After the pastry has chilled, rollout and cut 12 circles and 12 stars.
  • Place each circle in a cupcake and top with one spoon of the mince meat.
  • Top each one  with a star shape of pastry before finally brushing with some milk.
  • Place the mince pies in a pre-heated oven at 230 degrees for approx. 13 minutes.
  • Enjoy with a sprinkling of icing sugar and some whipped cream.