Fruit Mince Pies


For the shortcrust pastry:

  • 200g plain flour

  • 100g unsalted butter

  • 2-3 tbsp of water

  • pinch of salt

  • 500g ready-made mincemeat filling, or to make it yourself…

For homemade mincemeat:

  • 175g raisins

  • 120g sultanas

  • 120g currants

  • 50g mixed peel

  • 50g orange peel

  • 175g brown sugar

  • 225g green apples, grated

  • 115g shredded vegetable suet

  • 1 orange, zest and juice

  • 1 lemon, zest and juice

  • 25g roasted sunflower seeds, chopped

  • 25g roasted pumpkin seeds, chopped

  • 10g mixed spice

  • 1tsp ground nutmeg

Key Equipment

  • Individual tart shells

  • Mixing bowl

  • Rolling pin

  • Baking tray (if making mincemeat)


  1. If you are making your own mincemeat, you’ll need to start this the night before. Mix all the ingredients together in a large baking dish or tray. Cover and leave to stand overnight. In the morning, preheat the oven to 120°C/250°F, cover the tray with foil and place in the oven for 1-2 hours.

  2. To make the pastry, place the shortcrust ingredients in a food processor, and blend well until you get a smooth dough. Place in the fridge and chill for 20 minutes before using.

  3. Once the dough is cold, tip it out onto a work surface, and begin rolling it out. Keep rolling until the dough is even, and around 2-3cm thick. Form the dough into your tart shells.

  4. Preheat your oven to 200°C/400°F. Par bake the pastry shells in the oven for 10 minutes, or until the shells start to brown.

  5. Remove the pastry shells and let them cool slightly. Spoon your mincemeat filling (whether you’ve bought it in the shop or made it yourself) into the pastry.

  6. Cut more shortcrust pastry to seal the tops of the pies - you can cover/seal them completely (the traditional way) or could choose to use a decorative pastry piece like in the picture at the top. Place the pies back in the oven and bake for 12 more minutes, until golden and perfectly baked. Remove, and enjoy!

  7. We hope you have a Merry Christmas and a Happy New Year!