Mince Pies

Christmas Dessert Suggestions

Welcome to the Yourcounty mince pie feature. Tradition places the origins of the humble mince pie with crusaders returning from the holy land, the pies being rectangular, shaped like a crib. Some historians maintain that the modern mince pie is an echo of an old Roman custom practised during Saturnalia. In any case the origins of mince pies as a Christmas treat is at least 700 years old. Historians maintain that the mix of ingredients are connected to the crusaders returning from the middle east to England with spices such as nutmeg, cinnamon and cloves. At that time the 'Christmas Pie' was a savoury and included suet and meat. Over the centuries it has become sweet and now the main ingredients is mincemeat and dried fruit.

Our mince pie recipe is below, and useful links are at the foot of the page. Read the recipe fully before you start and let us know if there are any errors or omissions. All the successful dish ideas are stored in the Directory.

Mince Pies

Mince Pie Preparation Time: 45 Minutes
Mince Pie Cooking Time:
20 Minutes

Why not try making some delicious Mince Pies and spoil your guests.

Ingredients: Serves 20

1 small cooking apple, cored
100g sultanas
100g raisins
100g currants
50g mixed peel, chopped
50g almonds
Grated rind of 1 large lemon or lime
1 tsp brandy
1tbsp rum
100g brown sugar
1 banana, chopped

Shortcrust pastry:

400g plain flour
200g butter
200g caster sugar
6 egg yolks 
4 tbsp cold water, to mix

Cooking Instructions:

  1. First make the pastry. Sift the flour into a large bowl, Make a well in the centre then and add the butter and eggs yolks and the sugar.
  2. Using your fingertips work the sugar butter and eggs together until well blended
  3. Then work in the flour to bind mixture together.
  4. Then you need to lightly knead the pastry until smooth, then wrap the pastry in cling film and leave in the refrigerator for 30 minutes.
  5. Meanwhile, make the the filling. First, grate the apple skin and all.
  6. In a large mixing bowl mix together the grated apple, sultanas, raisins, currants, mixed peel, chopped, almonds, lemon rind, mixed spice, brandy, rum, brown sugar and banana, mixing well. Set aside. keep in mind that this mincemeat does not keep well so I recommend it is best freshly made.
  7. Preheat the oven to 190°C.
  8. Divide the pastry in half and roll one half out thinly and use it to line tartlet tins.
  9. Fill each tartlet case with mincemeat.
  10. Roll out the remaining pastry and cut into circles to fit the tarts as lids. Dampen the pastry edges and press the tops down lightly, sealing the edges carefully.
  11. Make a small slit for the steam to escape, leaving the shapes untouched.
  12. Bake in the oven for twenty minutes, when cooked leave to cool on a rack, and then serve.

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