British Mince Pies
Small spiced-fruit pastries, once made with real meat, now entirely sweet. A British Christmas standard since the 13th century.
- prep
- 40 min
- cook
- 20 min
- total
- 1 h
- serves
- 12
- level
- easy
Mince pies date back to the 13th century, when the filling actually contained meat alongside the dried fruit and spices. Centuries later, the meat is gone but the name stuck, and what's left is a dense, boozy mixture of fruit, suet, and spice baked inside a short, buttery pastry.
Mincemeat genuinely improves with time, so making it a few days or even weeks ahead, then letting it sit, gives a better pie than using it the same day.
method
Make the mincemeat first, ideally a few days ahead: combine the raisins, currants, candied peel, grated apple, brown sugar, suet, spice, and brandy in a bowl. Cover and let sit in the fridge, stirring occasionally. It keeps for weeks.
For the pastry, rub the cold butter into the flour until it looks like coarse breadcrumbs. Stir in the sugar, then the egg yolk and just enough ice water to bring it together into a dough. Chill 30 minutes.
Roll the pastry thin and cut rounds to line a muffin tin, pressing gently into each cup.
Fill each pastry case generously with mincemeat. Cut smaller rounds or star shapes for lids and press lightly on top, or leave the tops open for a rustic look.
Brush the tops with egg wash. Bake at 375°F (190°C) for 18-20 minutes, until golden.
Cool slightly in the tin, dust with powdered sugar, and serve warm with brandy butter if you like.