It’s a very special, festive post this week as I will be sharing my family’s fruit mince pie recipe. We’ve been making this recipe for well over 25 years now. It’s the best! Not too sweet, with a thin but crisp pastry and all made from scratch.
You may think you don’t like mince pies or that dried fruit isn’t your thing but let me tell you- you’re wrong! Throw those overly sweet, supermarket mince pies in the bin and make your own. It’s the only way.
The star of this recipe is the mince meat which needs to mature for a month so the flavour can be at it’s best. If you don’t have the time please leave it for at least a week or two.
Mind you, this is a old recipe so suet is used in the original recipe. If, like me, you don’t feel comfortable using suet then substitute it for vegetable shortening.
Same goes with the pastry. The traditional recipe uses butter but if you have a dairy intolerance simply use a dairy free alternative.
In regards to cutting the pie cases we use a glass slightly larger than the patty tins used. Then we use a slightly smaller glass for the pastry lids.
Traditional Fruit Mince Pie Recipe
- 113 grams cooking apples
- 284 grams currants
- 340 grams sultanas
- 227 grams seedless raisins
- 113 grams pitted Deglet Noor dates, chopped
- 227 grams shredded suet or vegetable shortening
- 2 lemons
- 2 oranges
- 170 grams soft dark brown sugar
- 1/2 tsp ground ginger
- 1 tsp nutmeg
- 3 tbsp brandy
- Peel, core and grate the cooking apples.
- Grate the rinds of the oranges and lemons and juice them.
- Place the apples, fruit juice, and rinds into a large bowl with the rest of the ingredients. Mix well.
- Cover the bowl and leave to stand overnight.
- Spoon the mixture in clean jars and seal tightly using screw on lids or cellophane jam pot covers.
- Seal and leave to mature for between 2 weeks to a month in a cool place away from any light.
Mince Pie Pastry
- 227 grams plain flour
- 170 grams butter (or dairy free alternative)
- 85 grams caster sugar
- 1 egg
- Cold water for mixing
- Sieve flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
- Add 57 grams of the sugar, the egg yolk and enough cold water to form a dough.
- Wrap and leave in fridge for 30 minutes.
- Roll out the dough to a thickness of 5mm.
- Cut out enough rounds to line 20 greased patty tins
- Cut 20 smaller rounds for lids.
Making the mince pies
- Preheat oven to 200 degrees Celsius
- Fill each pastry case with mincemeat.
- Dampen the edges of the bases with water and place the lids on top.
- Seal edges with the edge of a spoon and pierce the center with the tip of a knife to let any steam out while they’re cooking.
- Brush the lids with beaten egg white and sprinkle with brown sugar.
- Bake for 30-40 minutes or until golden brown. Keep a good eye on them!
- The pies can be kept frozen for up to 6 months. Thaw at room temperature.