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Mince Pies

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Published: 5 Dec 2012      

40 minutes

If you love mince pies then here's a recipe you simply must have a go at. Simple to make and delicious to taste.



250 grams                     Sultanas golden            

250 grams                     Glace Cherries cut in half           

250 grams                     Raisins            

100 grams                     Mixed Peel       

250 grams                     Dark Muscovado Sugar  

250 ml                          Amaretto Liqueur          

1 tsp                             Cinnamon ground          

1 tsp                             Nutmeg ground

1 tsp                             Mixed Spice     

1                                  Orange zest, finely grated          

1                                  Lemon zest, finely grated


Additional Ingredients:

450 grams                     Short crust pastry         

250 grams                     Puff Pastry       

1 grams                        Egg Yolk          

3 tbsp                           Demerara Sugar


How to make Mince Pies

  • In a large bowl put all the dry fruits and spices together and mix well
  • In a small saucepan heat up the amaretto, sugar and zests until the sugar has dissolved.
  • Pour over the dry ingredients and stir well. Spoon the mincemeat into a sterilised jar and leave to infuse for at least 48 hours before using.
  • Roll out the short crust pastry and line tartlet cases and chill for 40 minutes.
  • Fill them generously with the mincemeat.
  • Roll out the puff pastry, brush with the egg yolk and sprinkle with Demerara sugar and cut using a star cutter.
  • Place the stars on top of the mincemeat and place the mince pies on a baking tray and bake in preheated oven 180°C/ 160°C fan/ 350°F/ Mark 4 for 25-30 minutes or until the pastry is cooked, golden and the stars have puffed up.
  • Remove from the oven and leave to rest for 5 minutes
  • Serve warm with toasted flaked almond, crème fraiche and a drizzle of amaretto