Jamie Oliver

Mince pies

Classic Christmas treats with a fruity ginger kick

Mince pies

Makes 12
Cooks In1H 25M plus chilling
DifficultySuper easy
Nutrition per serving
  • Calories
    217
    11%
  • Fat
    10.4g
    15%
  • Saturates
    3.1g
    16%
  • Protein
    2.8g
    6%
  • Carbs
    29.9g
    12%
  • Sugars
    15.5g
    17%
  • Salt
    0.4g
    7%
  • Fibre
    1.5g
    -

Of an adult's reference intake

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Ingredients

  • unsalted butter , for greasing
  • plain flour , for dusting
  • 375 g shortcrust pastry
  • 200 g good-quality mincemeat
  • a splash of brandy, sherry or orange juice
  • ½ an apple
  • 2 balls of stem ginger
  • 50 g dried apricots
  • 75 g dried cranberries
  • a pinch or two of mixed spice
  • 1 large free-range egg
  • 1 tablespoon semi-skimmed milk
  • icing sugar , for dusting
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Method

  1. Preheat the oven to 180°C/350°F/gas 4 and grease a shallow cupcake tray lightly with butter.
  2. Dust a clean surface and rolling pin with flour, then roll half the pastry out to the thickness of a pound coin. Carefully cut out 12 circles with a pastry cutter or a clean glass tumbler, then lay them in the hollows of the tray and place in the fridge to chill for 30 minutes.
  3. Meanwhile, spoon the mincemeat into a mixing bowl, breaking it up with a spoon as you go. Pour in the brandy, sherry or orange juice.
  4. Peel the apple and chop into small chunks, then finely chop the ginger and apricots. Add to the mincemeat with the cranberries and mixed spice, then mix well.
  5. Roll out the remaining pastry to the same thickness. Using a smaller cutter or tumbler than before, cut out another 12 circles – these will be the lids for your pies. Knead the pastry trimmings together briefly, roll out and cut into shapes to decorate the tops of your pies (stars and tree-shapes work well).
  6. Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry. Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the egg wash.
  7. Bake in the hot oven for around 25 minutes, or until the pastry is cooked through and golden on top. Dust with icing sugar before serving, then dig in.

Tips

Adding a little sprinkling of ground cinnamon in with the icing sugar before dusting is super delicious, too.

Tip

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Nutrition per serving
  • Calories
    217
    11%
  • Fat
    10.4g
    15%
  • Saturates
    3.1g
    16%
  • Protein
    2.8g
    6%
  • Carbs
    29.9g
    12%
  • Sugars
    15.5g
    17%
  • Salt
    0.4g
    7%
  • Fibre
    1.5g
    -

Of an adult's reference intake