Mince Pies with Homemade Mince Meat

Mince Pies with Homemade Mince Meat

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Mince pies can be made with either shortcrust, flaky or puff pastry.
Servings: 18 pies
Calories: 238


  • 4 oz shredded suet
  • 4 oz raisins
  • 2 oz cut mixed candied peel candied fruit
  • 2 oz walnuts chopped
  • 1 level teaspoon Mixed Spice All Spice / Pumpkin pie spice or 1/2 teaspoon each of cinnamon and nutmeg
  • 7 oz Demerara raw sugar
  • 4 oz sultanas golden raisins
  • 4 oz cooking tart apples
  • brandy or rum to mix

for the pastry

  • 8 oz of pastry


  • Roll out the pastry and cut 36 small circles large enough to fill whichever size of tart tin you are using.
  • Use half to line the tins.
  • Put a spoonful of the mincemeat (see below) in each pie.
  • Add a little extra brandy or rum if necessary.
  • Don't use too much filling or it will boil over and burn the tarts.
  • Dampen the edges of the pastry and cover with the lids.
  • Seal the edges and cut one or two slits in the top of each pie.
  • Glaze and bake in the centre of the oven at 200°C, 400°F, mark 6 for 15-20 minutes until golden brown.
  • The tops can be iced or sprinkled with icing sugar.
  • to make homemade mincemeat
  • Make the mincemeat at least two weeks before you intend to use it.
  • Mince together or finely chop the dried fruits, peeled and cored apples, and the nuts.
  • Add the sugar, spice and enough brandy or rum to give a moist mixture.
  • It should not be too wet, more spirits can always be stirred in before using if the mincemeat has been kept for rather a long time and dried up slightly.
  • Cover and leave to stand for 48 hours.
  • Stir well and put into jars. Cover and store for at least two weeks.
Calories: 238 kcal
Carbohydrates: 30 g
Protein: 2 g
Fat: 13g
Saturated Fat: 5 g
Cholesterol: 4 mg
Sodium: 37 mg
Potassium: 132 mg
Fiber: 1 g
Sugar: 17 g
Vitamin A: 7 IU
Vitamin C: 1 mg
Calcium: 16 mg
Iron: 1 mg
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