Traditional Mince Pies

Ingredients

• 100 g dried currants
• 100 g dried raisins
• 50 g dried cranberries
• 40 g candied orange peel, finely diced
• 1 whole granny smith apple, medium
• 50 g vegetable suet
• 3 tbsp light brown sugar, packed
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ½ tsp vanilla extract
• 2 tbsp brandy or orange juice
• 250 g all-purpose flour
• 100 g cold unsalted butter, cubed
• 40 g vegetable shortening, cold, cubed
• ¼ tsp fine sea salt
• 1 tbsp granulated sugar
• 1 whole egg yolk
• 4 tbsp ice water
• 1 whole egg, large
• 1 tbsp whole milk
• 2 tbsp icing sugar, for dusting

Instructions

1. 1

   In a large mixing bowl, combine 100 g dried currants, 100 g dried raisins, 50 g dried cranberries, and 40 g candied orange peel (finely diced). Peel and coarsely grate one medium granny smith apple on a box grater directly into the bowl—this adds fresh tartness to balance the sweetness. Add 50 g vegetable suet, 3 tablespoons light brown sugar, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, 0.25 teaspoon ground allspice, and 0.5 teaspoon vanilla extract.

2. 2

   Pour in 2 tablespoons brandy or orange juice and stir everything together with a wooden spoon until the mixture is evenly combined and the suet has distributed throughout. The mincemeat should be moist but not wet. Set aside while you make the pastry—the flavors will develop as it sits.

3. 3

   In a large bowl, whisk together 250 g all-purpose flour, 0.25 teaspoon fine sea salt, and 1 tablespoon granulated sugar. Add 100 g cold unsalted butter (cubed) and 40 g cold vegetable shortening (cubed). Using your fingertips, rub the butter and shortening into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible—this uneven distribution creates a tender, flaky texture.

4. 4

   Create a well in the center of the flour mixture. Add 1 egg yolk and 4 tablespoons ice water. Using a fork, gently mix the egg and water into the flour, bringing the dry ingredients together until just combined—do not overwork the dough. It should come together in shaggy clumps that hold together when pressed but remain slightly crumbly.

5. 5

   Turn the dough onto a lightly floured work surface and gather it into a rough disk, pressing the cracks together gently. Wrap in plastic wrap and refrigerate for at least 15 minutes while you preheat the oven—chilling firms the butter and prevents shrinkage during baking.

6. 6

   Preheat your oven to 200°C (400°F). Lightly grease a 12-cup muffin tin with butter or cooking spray, making sure to coat the bottom and sides of each cup evenly.

7. 7

   Remove the chilled pastry dough from the refrigerator. On a lightly floured surface, roll it out to an even 2-3 mm thickness. Using a 6-7 cm fluted round cutter or a wine glass, cut out 12 circles for the pie bases—you may need to gather and re-roll scraps. Press each base gently into the bottom of a muffin cup.

8. 8

   Spoon approximately 1 tablespoon of the mincemeat filling into each pastry cup—fill generously but do not overstuff, as the fruit may leak during baking. Using a slightly smaller cutter (5-6 cm) or the rim of a smaller glass, cut out 12 lids from any remaining dough. Brush the rim of each pastry base lightly with water, then press a lid firmly onto each pie to seal.

9. 9

   In a small bowl, whisk together 1 large egg and 1 tablespoon whole milk. Brush the top of each pie with the egg wash—this creates a shiny, golden-brown finish. Using a sharp knife, cut a small slit or cross in the center of each lid to allow steam to escape during baking.

10. 10

    Bake for 15-20 minutes, until the pastry is deep golden brown and the edges are pale cream. The pies will smell fragrant and aromatic. Remove from the oven and let cool in the tin for 2-3 minutes, then transfer to a wire rack.

11. 11

    While the pies are still warm (but cool enough to handle), dust generously with 2 tablespoons icing sugar. The warmth will cause the sugar to adhere slightly. Serve warm or at room temperature, preferably with brandy butter, whipped cream, or brandy sauce on the side.

Tools you’ll need

• large mixing bowl
• box grater
• wooden spoon
• large bowl
• whisk
• fork
• plastic wrap
• lightly floured work surface
• rolling pin
• 6-7 cm fluted round cutter
• 5-6 cm fluted round cutter (or smaller glass)
• 12-cup muffin tin
• small bowl
• pastry brush
• sharp knife
• wire rack
• fine-mesh sieve (for dusting icing sugar)

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