Millie’s Easy Mince Pie Recipe
Mince Pies are really versatile and an absolute staple at Christmas. If you don’t like something in the mincemeat ingredients feel free to switch it up, there are thousands of recipes out there and they all work. Here is my student budget friendly recipe.
For the mincemeat (you can buy ready-made mincemeat)
Quantities depend of how much you would like to make
- 2 Bramley apples, finely chopped
- Zest and juice of 1 lemon and 1 orange
- Ground mixed spice
- Brandy and Armagnac
- Dark muscovado sugar
- Vegetable Suet
For the pastry
- Plain flour 375g
- Unsalted butter 260g
- Caster sugar- 125g
- 1 egg
The mincemeat- You can make this and it will keep up to a year before you need it.
- Put all the ingredients, mix and leave to soak overnight
- Add the suet, mix again and put in a jar
The mince pies
- Preheat the oven to 180C
- Put the butter and flour into a bowl and rub together until they look like crumbs (you can also add orange zest here)
- Add the eggs and caster sugar and mix together
- Tip onto a floured surface and fold but make sure that you don’t over fold
- Wrap in cling and pop it in the fridge for 30 minutes or so.
- Cut out you disks of pasty and put in a greased muffin tin
- Put the mince-meat in
- Put a pastry top on and close using a fork to seal the edges together (I personally don’t do this step because I think there is too much pastry)
- Put a slit or a design in the top and sprinkle with sugar.
- Cook for 20-25 minutes depending on your oven
- Turn out and leave to cool
If you buy the pastry and the mincemeat the whole process will take less than an hour and it is no more expensive than store brought varieties.
Written by Amelia Dinsdale