Mince Pies

by

Fresco

Posted 4 May 2022 (Last updated 4 May 2022)

Serves

12

Total Time

24hrs 55mins

Calories

940

Crumbly, brandied fruit pies are a Christmas favourite in Ireland and the UK. Make the filling 24 hours or more in advance to allow the flavours to infuse. Leftover filling will keep for several months.

recipe-image
    Ingredients

  • Egg icon
    Egg1beaten
  • Dried apricots icon
    Dried apricots250 gchopped
  • Raisins icon
    Raisins250 g
  • Dried figs icon
    Dried figs250 gchopped
  • Apple icon
    Apple250 gchopped
  • Suet icon
    Suet250 gshredded
  • Blanched almonds icon
    Blanched almonds50 g
  • Demerara sugar icon
    Demerara sugar180 g
  • Dark brown sugar icon
    Dark brown sugar50 g
  • Ground cinnamon icon
    Ground cinnamon1 teaspoon
  • Mixed spice icon
    Mixed spice1 teaspoon
  • Lemon icon
    Lemon1zest of
  • Candied citrus peel icon
    Candied citrus peel120 gchopped
  • Dark rum icon
    Dark rum60 g
  • Amaretto icon
    Amaretto60 g
  • Brandy icon
    Brandy80 g
  • Plain flour icon
    Plain flour500 g
  • Powdered sugar icon
    Powdered sugar180 g
  • Unsalted butter icon
    Unsalted butter380 gcold
  • Orange icon
    Orange1juice of, zest of
    Method

  • 1. Add dried apricots, raisins, dried figs, apple, suet, blanched almonds, demerara sugar, dark brown sugar, ground cinnamon, mixed spice, lemon, candied citrus peel, dark rum, amaretto and brandy to a clean large mixing bowl
  • 2. Mix thoroughly
  • 3. Cover with plastic wrap and let it rest for at least 24 hours
  • 4. Add all purpose flour, powdered sugar and unsalted butter to the food processor bowl
  • 5. Blitz until coarse crumbs form
  • 6. Add orange zest and juice and blitz until mixture comes together
  • 7. Knead a clean medium bowl briefly until smooth and cover
  • 8. Chill in fridge - 30 min
  • 9. Pre-heat oven - 190°C / 375°F
  • 10. Roll out until 1/8" (5mm) thick
  • 11. Cut out
  • 12. Press the rounds into the pan
  • 13. Spoon the fruit mixture into the cases
  • 14. Cover with the smaller pastry rounds
  • 15. Brush with beaten egg
  • 16. Bake until golden brown - 15 min, 190°C / 375°F
  • 17. Let cool - 5 min
  • 18. Serve

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