Traditional Mince Pies

Nov 3, 2026 · By VanillaGoods

Baking Pies tarts Medium

Little buttery pastry cases hold a rich, boozy mix of dried fruit, apple and spices. Making the mincemeat a few days ahead gives the flavors time to settle. Makes 12 pies in about 5 hr 15 min.

Prep 40 min

Cook 35 min

Cooling 4 hr

Total 5 hr 15 min

Servings 12

Ingredients

Adjust yield

servings

1apple, peeled and grated
1 cup (150 g)raisins
3 ½ oz (100 g)currants
7 tbsp (50 g)candied citrus peel, chopped
⅓ cup (80 g)vegetarian suet or cold butter, grated
½ cup (120 g)dark brown sugar
1 ½ tbsp (8 g)orange zest
¼ cup (60 ml)orange juice
2 ½ tsp (6 g)mixed spice or pumpkin pie spice
3 tbsp (45 ml)brandy
2 cups (250 g)all-purpose flour
½ cup (125 g)unsalted butter, cold, cubed
⅓ cup (40 g)powdered sugar, for the pastry
1 (18 g)egg yolk
2 tbsp (30 ml)cold water
1 tbsp (15 ml)milk, for brushing
2 tbsp (15 g)powdered sugar, for dusting, for the to finish

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Instructions

Mix the apple, raisins, currants, peel, suet or butter, brown sugar, orange zest and juice, spice and brandy in a saucepan. Cook over low heat 10 minutes until the fat melts and the sugar dissolves.
Cool, then spoon into a clean jar, cover, and let mature at least 1 day (up to 2 weeks in the fridge).
Rub the flour, powdered sugar and butter to fine crumbs. Mix in the yolk and enough cold water to form a dough, flatten, wrap and chill 30 minutes.
Heat the oven to 400 F (205 C). Roll the dough 1/8 inch thick and cut twelve 3-inch rounds and twelve 2 1/2-inch lids.
Press the larger rounds into a greased 12-hole muffin tin. Fill each with a heaped tablespoon of mincemeat, about three-quarters full.
Brush the edge of each lid with milk, set on top and press to seal. Cut a small slit in each lid and brush with milk.
Bake 18 to 20 minutes until golden. Cool 10 minutes in the tin, then dust with powdered sugar and serve warm.

Tips

Do not overfill; the fruit bubbles as it heats.
Chill the pastry if it gets soft.
Heat the finished pies 5 minutes before serving.
Good with mulled wine or tea.

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Recipe FAQ

How long does it take to make traditional mince pies?

Plan on 40 minutes of prep and 35 minutes of cooking, plus 4 hours to chill. The recipe makes 12 pies (12 servings).

How should I store traditional mince pies?

Keep airtight at room temperature up to 4 days, or freeze baked pies up to 2 months.

Can I make traditional mince pies ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Serve it with mulled wine or tea.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

358 Calories / serving

15.5g Fat

52.1g Carbs

3.3g Protein

30.7g Sugar

Whole recipe (12 servings): ~4296 cal · 186g fat · 625g carbs · 40g protein · 368g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.