Recipes › Mince Pies

Mince Pies

Preparation Time
15 minutes (excludes filling)

Cooking Time
15 minutes (excludes filling)

Makes 10 - 12

By Innovative




225g/8oz PURE Multi Purpose Mix
112g/4oz Butter/Hard Margarine
Pinch Salt
5 - 6 tbs Water


2 - 3 Medium Eating Apples (peeled, cored & finely diced)
25g/1oz Baking Margarine
1 tsp Olive Oil
100g/4oz Sultanas
100g/4oz Raisins
100g/4oz Currants
75g/3oz Mixed Peel
½ tsp Mixed Spice
½ tsp Ground Allspice
½ tsp Cinnamon
2 tbsp Sherry

Preparation Method

  1. Cook all the mincemeat ingredients in a small saucepan on a low heat for 30 - 40 minutes, or until the apples have cooked. Keep the lid on the saucepan during cooking. Allow to cool slightly before using. Any leftover mincemeat can be stored in an airtight container/jar in the fridge once it has cooled completely.
  2. Weigh out the flour and salt into a bowl and rub in the margarine until it resembles breadcrumbs.
  3. Add 5 - 6 tbsp of cold water to bring the mix together. The pastry dough will look and feel too wet, but this is fine. For best results wrap the pastry in cling film or put into an airtight tub and refrigerate for at least 30 minutes before use.
  4. On a well dusted surface, knead/work the pastry for 1 - 2 minutes (i.e. flatten it out then fold the edges in on themselves and repeat several times). This will make the pastry smoother and easier to work with. Roll out the pastry to 1/8" thickness (thicker if preferred) and use a round/fluted cutter appropriate for your patty tin.
  5. Fill the pastry cases with the mincemeat and top with a slightly smaller circle of pastry; seal the edges by running a wet finger around the pastry and pressing together. (You can also use beaten egg or milk to do this). If you like to glaze your pastry you can do so by brushing it with either beaten egg or milk (this helps the pastry to brown).
  6. Bake at 200°C/400°F/Gas Mark 6 for 15-20 minutes.
  7. Remove from the oven and allow to cool for a couple of minutes before transferring them onto a wire rack.