Mince pies

Total time: 13hr 35m
Preparation Time: 75m

For 24 piece

Nutritional Information

Contains 126 Kcal, 1g Protein, 16g Carbohydrates, 5g Fat


  • Filling
  • 150 g sultanas, roughly chopped
  • 100 g candied lemon peel, roughly chopped
  • 0.5 apples, finely grated
  • 1 organic orange, use half of the grated zest and half of the juice
  • 50 g butter, melted
  • 0.5 tbsp gingerbread spice
  • 1 tsp ginger powder
  • 40 g cane sugar
  • 1 dl dark rum
  • Dough
  • 75 g butter, cold, cut into pieces
  • 200 g white flour
  • 0.5 tsp salt
  • 1 dl water
  • Mince pies
  • 1 egg yolk
  • 0.5 tbsp sugar
  • Utensils
  • Two 12-hole muffin tins (each hole approx. 7 cm in diameter), greased and floured

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  • Filling

    In a bowl, mix the sultanas with all of the other ingredients up to and including the rum, cover and leave to steep in the fridge for approx. 12 hrs. or overnight.
  • Dough

    Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft, smooth dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
  • Mince pies

    On a lightly floured surface, roll out the dough to approx. 3 mm thick, cut out 24 circles (each approx. 7 cm in diameter), place in the prepared tins. Spoon approx. 1 tbsp of filling into each. Cut 24 stars out of the remaining dough, place these on top of the filling, brush with egg yolk, sprinkle with sugar.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, remove the mince pies from the tins and leave to cool on a rack.
  • Note:

    These mince pies taste best fresh out of the oven.

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