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Traditional Mince Pie Recipe from The Europe Hotel & Resort

The perfect festive treat, dessert or mid-day pick-me-up, mince pies are a classic for a reason! Fragrant seasonal spices, a crumbly crust and a sticky sweet filling – this tried and tested recipe is sure to get the seal of approval this Christmas.

Makes 24 mince pies

Ingredients:

For the pastry cases:

  • 250g plain flour, plus extra to dust
  • 25g icing sugar
  • 125g chilled unsalted butter, diced finely
  • grated zest of 1 orange
  • 1 medium egg, lightly beaten
  • 1–3 tsp ice-cold water (if needed)
  • To finish:
  • 1 egg yolk, beaten with 1 tsp water (egg wash)
  • to glaze icing sugar or caster sugar, to dust

For the Filling:

  • 450g Plums, halved and stoned
  • 1/2 Lemons, zest & Juice
  • 30ml water- not needed if plums are frozen
  • 2 large Cooking apples
  • 35g Currants
  • 35g Raisins
  • 35g sultanas
  • 35 g mixed Peel
  • 35 nibbed almonds
  • 120 g sugar
  • 1.5 g ground ginger
  • 1.5 g ground cinnamon
  • 1.5 g ground cloves
  • Good dash of Brandy if liked

Method (for the fillings)

  1. Cook plums with Lemon & Water until tender, and solid consistency
  2. Liquidise
  3. Peel & grate apples and add to the plum mix
  4. Add all other ingredients including lemon zest & Brandy
  5. Cool down before filling into the tartlets

Method (for the pastry)

  1. For the pastry, put the flour, icing sugar, butter and orange zest into a food processor and whizz to fine crumbs. With the motor running, add the egg and whizz for a few seconds until the mixture forms clumps and you can press it together into a ball. (If necessary, add 1– 3 tsp ice-cold water to bring the dough together.)
  2. Turn onto a very lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for at least 30 minutes, or until firm. (The pastry can be made up to 3 days ahead or frozen for up to a month.) 
  3. Roll out the pastry on a lightly floured surface to the thickness of 4mm. Using an 8cm fluted cutter, cut out 24 rounds and use to line two 12-hole non-stick mince pie tins.

Option 1: Re-roll the trimmings to the same thickness and stamp out 24 stars or Christmas trees, with an appropriate cutter, for the tops.

Option 2: Shortcrust topping

  • 250g unsalted Butter
  • 110g caster sugar
  • 360g plain flour
  • 4g salt
  • 2g vanilla extract

Method (for shortcrust topping)

  1. Whip the soft butter with caster sugar and vanilla extract, when white & fluffy fold in the flour and salt
  2. Keep whipping it until you have a soft dough you can pipe onto the filled tartlets
  3. Bake with the filling for 20-25min at 160C
  4. Put a dessert spoonful (2 tsp) filling into each pastry case, then press the tops in position.
  5. Chill for at least 20 minutes. Meanwhile, preheat the oven to 180°C/Gas 4.
  6. Brush the tops with the egg wash, then bake the mince pies for 15–20 minutes until the pastry is golden and crisp. Let cool for a few minutes before removing from the tins and transferring to a wire rack to cool. Store an airtight container in the fridge for up to 1 week. Warm slightly before serving, with a dusting of sugar.