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Mince pies


Makes: 6
timePrep time: 30 mins, plus 48 hrs marinating
timeTotal time:
Mince pies
Photographed by Chris Alack

Makes: 6
timePrep time: 30 mins, plus 48 hrs marinating
timeTotal time:

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Nutritional information (per serving)
Calories
600Kcal
Fat
27gr
Saturates
10gr
Carbs
89gr
Sugars
53gr
Fibre
3gr
Protein
7gr
Salt
0.8gr

Eric Lanlard

Eric Lanlard

Master pâtissier Eric Lanlard runs cookery school and café Cake Boy. Eric trained as an apprentice chocolatier, and his latest book, Chocolat, has over 100 recipes that chocoholics will love.
See more of Eric Lanlard’s recipes
Eric Lanlard

Eric Lanlard

Master pâtissier Eric Lanlard runs cookery school and café Cake Boy. Eric trained as an apprentice chocolatier, and his latest book, Chocolat, has over 100 recipes that chocoholics will love.
See more of Eric Lanlard’s recipes

Ingredients

  • a knob of butter, for greasing
  • 250g shortcrust pastry
  • a dusting of plain flour, for dusting
  • 250g ready-made puff pastry
  • 1 medium egg, lightly beaten
  • 1 tbsp light muscovado sugar
For the mincemeat
  • 250g golden sultanas
  • 200g natural glacé cherries, halved
  • 250g raisins
  • 100g mixed peel
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1 tsp mixed spice
  • finely grated zest of 1 orange
  • finely grated zest of 1 lemon
  • 125g unsalted butter
  • 250g dark muscovado sugar
  • 250ml amaretto liqueur

Step by step

Get ahead
Make the mincemeat up to a month ahead; store in a cool, dark place
  1. For the mincemeat, tip the dried fruit and spices into a bowl and mix well. Put the orange and lemon zest, butter, sugar and amaretto in a small pan and heat gently until the sugar has dissolved – don't let the mixture boil. Pour this over the dried fruit mixture and stir gently, without breaking up the fruit.
  2. Cover the bowl with clingfilm and leave for 48 hours. If not using straightaway, pack the mincemeat into sterilised jars and seal.
  3. Preheat the oven to 180°C, fan 160°C, gas 4. Grease 6 x 10cm loose-bottomed tartlet tins. Roll out the shortcrust pastry thinly on a lightly floured surface and use it to line the tartlet tins.
  4. Generously fill the pastry cases with the mincemeat – you will use about 500g. Roll out the puff pastry thinly on a lightly floured surface. Using a star cutter (or a different shaped cutter, if you like), cut out 6 stars and place on the mincemeat. Brush the stars with beaten egg and sprinkle with the light muscovado sugar.
  5. Bake in the preheated oven for 25–30 minutes or until the pastry is golden and the stars have puffed up. Dust with icing sugar.
Chef quote
Tradition gets a continental twist with Eric Lanlard's extra-special mince pies

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