Traditional Homemade Mince Pies (and mincemeat)

December is here, so time to legitimately eat our own bodyweight in mince pies! I’ve been thinking about making mince pies for a long time – my gran used to do so, as did my mother but over time that changed. Home made mincemeat was replaced with shop bought, and ultimately my mum started buying her mince pies rather than buying them.

I wanted to have a go at making my own, but my mum was unable to track down my gran’s recipe for mincemeat. I was then going to have a go at making Nigella’s cranberry and port mincemeat but couldn’t find any fresh cranberries, so I decided to have a go at making up my own recipe! Fortunately, it was a success.

There are a lot of recipes out there for mincemeat, but they vary widely. Many use suet, although Mary Berry prefers the taste of butter. There’s usually cinnamon, but after that the spices vary from recipe to recipe. There’s usually some nutmeg and either some allspice or some mixed spice. After a bit of thought and indecision I came up with the following recipe, which makes enough to fill two jam jars with mincemeat, or 24 mince pies:

  • 75g of unsalted butter
  • 125g of soft brown sugar
  • Zest and juice of a clementine
  • 75g dried cranberries
  • 400g seedless raisins
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • About 1/2 of a nutmeg, grated
  • 4 or 5 tablespoons of port
  • 1 tablespoon of brandy

The method is really simple. Melt the butter and sugar in a pan over a low heat. When they’re well mixed, add the spices and the dried fruit and stir well – I cooked this for about 10 or 15 minutes. Finally, add the alcohol and mix in. If it seems a little too wet, you can always leave the heat on for a little longer – but as the butter cools the mixture will thicken up.

I then made a batch of sweet shortcrust pastry (125g unsalted butter, 50g caster sugar, 1 large egg, 200g plain flour, 2g salt) which was enough for 18 small mince pies using half the mincemeat, and 12 slightly larger pies using the other half.

Delicious! I definitely recommend making your own mincemeat – it’s surprisingly easy and the above recipe seems to work really well!