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Make-Ahead Mince Pies

Mince pies are a must during the festive season, but why buy them from a shop when they’re extremely easy to make yourself. One bite of these delicious homemade mince pies, and you’ll never want to buy them again.

This recipe offers a homemade mince filling that takes 2 weeks to mature.
However, store-bought versions are fine.

Prep Time 1 hour and 30 minutes
Serves: 8
Difficulty Level: Medium
Make-Ahead Mince Pies Image Source: Great British Chefs
Ingredients for filling:
Raisins - 8 oz.
Currants - 13 oz.
Brandy - 3 fl oz plus more
Lemon juice - from 1/2 lemon
Lemon zest - from 1 lemon
Shortening - 10.5 oz (alternative: butter)
Brown sugar - 8 oz.
Lime zest - from 1 lime
Honey - 1 tbsp.
Nutmeg - to taste
Apple - 1 (peeled and grated)
Ingredients for pie shells:
Sugar - 1 1/4 cups
Unsalted butter - 2 sticks (cubed)
Ingredients for financier batter:
Sugar - 1 cup
Almond flour - 3 oz.
All-Purpose flour - 1 1/2 cups
Egg white - 7 (lightly beaten)
Butter - 2 sticks
Method of preparing the filling:
  1. Soak the raisins and currants in the brandy and lemon juice for 1. Drain and set brandy aside- don't discard yet.
  2. Mix all ingredients apart from the almonds, in the order they're listed. Pour in the brandy.
  3. Pour into sterilized jars, press to remove air bubbles and, cover and leave in room temperature for 2 weeks.
Method of preparing the pie shells:
  1. Combine the flour and sugar, create a well in the center, and fold in the butter until the mixture is crumbly. Work in the 2 eggs until smooth. Set aside.
Method of preparing the financier batter:
  1. Manually or with an electrical mixer, whisk the flour, almond flour and sugar together. Gradually add the egg white.
  2. Heat the butter in a pan on low heat until it browns. If you can, pass it through a cloth of linen to remove impurities. Add to the flour mix while warm and let cool.
  3. Preheat the oven to 350°F (180°C).
  4. Roll out the dough pastry to 1/8-inch thickness. Cut into disks and place in floured tart tins. Bake for 10 minutes and let cool on a rack.
  5. Once completely cooled, fill halfway with the filling. Top with the batter and smooth over. Bake for 12 minutes until golden brown.
Chef's Tip:
Serve with a dollop créme fraiche.
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