Recipe: Traditional Christmas Mince Pies

One of the most traditional food during the festive season is undoubtedly the mince pie, also known as the Christmas pie. Originally British, the mince pie is a small fruit-based mincemeat sweet pie traditionally served during the Christmas season. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices.

Here’s the recipe for one of our favourites


For the Fruit Mincemeat
1/4 cup butter
1/3 cup brown sugar
150 g raisins and sultanas
50 g black currants
50 g candied peel
1 apple, peeled, cored and grated
1/3 cup chopped glace cherries
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon nutmeg
25 ml brandy

For the Pastry
500 ml cake flour
50 ml cornflour
50 ml icing sugar
2 ml vanilla extract
175 g butter
1 egg


For the Fruit Mincemeat:
Combine all ingredients and set aside for flavours to infuse.

For the Pastry:
Sift flour, cornflour, and icing sugar. Rub in the butter. Beat egg and vanilla together then add, mixing well. Knead into a ball without overhandling the pastry. Roll out thinly on a floured board and cut into 8cm rounds. Reroll offcuts until all the pastry is used. Place rounds in a patty pan, place a heaped teaspoon of filling in the middle of each pastry round and cover with second pastry round. Press edges together with the prongs of a fork and prick each top twice. Bake at 180C for 20 minutes or until pale gold. Leave to cool slightly before removing to cooking rack.

Dust lightly with icing sugar.

Enjoy our Chef’s Mince Pies during the festive season. Join us for Christmas or New Year.