Mince Pies

Personally I don’t think you can beat homemade mince pies. There’s nothing worse than those ones with soft pastry that collapse into nothing!

My mum has made these for as long as I can remember and I’ve followed the tradition. The mincemeat is infused with cider and Cointreau and packed full juicy fruit. I make them quite tiny as I prefer them that way. The house smells wonderful while they are baking. It wouldn’t be Christmas without them.

Makes approximately 12 mince pies with 1 pack of ready roll pastry. Mincemeat measurements are enough for about 4 350g jars


750g mixed fruit

2 bramley apples – peeled, cored and sliced

Juice and zest of a large orange

500ml apple cider

150g soft brown sugar

2 teaspoons mixed spice

2 tablespoons Cointreau

1 pack of ready roll Shortcrust pastry

1 egg – beaten to glaze

Flour to dust work surface

2 tablespoons icing sugar to dust over

Vintage Christmas decorations


Pre heat oven to 200c / 180c fan

In a large pan add your cider and apple slices and bring to the boil. Now add all your other ingredients except the Cointreau and simmer gently for 15 minutes.

Stir in the Cointreau.

Allow to cool and decant into jars.

Roll out your pastry on a floury work surface. Cut out little rounds with your serrated circular cutter and place in a greased Yorkshire pudding tin. Now cut out the lids by using a shaped cutter like a tree or star. Place firmly on the top.

Glaze with beaten egg and bake on the middle shelf of the oven for approximately 15-20 mins.

Once they are lightly golden remove from the oven and allow to cool slightly. It’s nice to still eat them warm.

Arrange on a plate and dust over a little icing sugar. Adorn with as many vintage festive mini decorations that you can find.

Serve to delighted family and guests with a mulled wine.