Mince Pies

An experiment so far, it seems to work well, even though it has a number of foods that can trigger reactions in large quantities.


Sweet mincemeat


150g preserved mixed peel, or the same weight of fresh peel soaked overnight then rinsed thoroughly at least half a dozen times in boiling water before having plenty of granulated sugar stirred though.

50g crystalised ginger, chopped finely, or the same weight of peeled fresh ginger having the same treatment as the fresh peel, above

100g cooking apples, cored and chopped finely, or, if you cannot tolerate apples extra pear

100g shredded suet

100g fresh eating pears, cored and chopped finely

100g soft light brown sugar

100g chopped mixed nuts

50g sunflower and/or pumpkin seeds

Grated rind and juice of 1 lemon and ½ an orange

1 heaped teaspoon or level tablespoon treacle

1 level teaspoon ground ginger

½ teaspoon vanilla extract


  1. Ensure all ingredients are chopped or shredded to a similar size. Combine everything and mix well.


Pastry for mince pies


250g plain flour

Pinch of salt

110g butter

3 – 5 tbsp cold water


  1. Sift flour into a bowl and add salt
  2. Rub butter into the flour, preferably with cold hands!
  3. When butter/flour mixture resembles breadcrumbs, add water a tiny drop at a time and mix to form a dough. (If your hands are warm, use iced water for mixing)
  4. Wrap and leave in the fridge for at least 30 minutes before using



To make mince pies


  1. Quickly roll out your chilled pastry to about half a centimetre/quarter of an inch thick, and cut sufficient bottoms and tops to fill your tin(s)
  2. Place pastry bottoms in tin and quickly fill with your mincemeat mixture. Don’t add too much or it will overflow and bubble through – 1 to 2 heaped teaspoons full is sufficient for a normal sized mince pie.
  3. Using a little water, moisten the rim of the pastry base and press the top on, pinching the edges firmly
  4. Make a small slit on the top of each pie with a knife to enable steam to escape,
  5. Optional step – brush pie top with milk or beaten egg to glaze and give it a shiny finish
  6. Bake pies in a medium oven until the pastry is golden.
  7. The pies can be eaten whilst warm but don’t bite down too quickly or else the hot filling will burn your mouth – leave them for about 20 minutes at least!




About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Cakes and pastries, Christmas, desserts and tagged , , , . Bookmark the permalink.

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