Aaron’s Easy Mince Pie Recipe
It’s the time of the year for food, fun and festive cheer. With our sister hotel’s Pastry Chef very much at the helm when it comes to The Greenbank’s desserts and sweet yuletide treats, we thought we’d share Aaron’s easy mince pie recipe for you to try at home.
Makes approximately twelve mince pies, depending on the size of your tin.
Ingredients
For the pastry
- 600g plain flour
- 300g butter
- 150g sugar
- 75 ml water
For the mince meat
- 2 cooking apples
- 410g sultanas, raisins, currants, and veg suet combined
- 200g mixed peel
- 500g soft dark brown sugar
- 1 tsp ground mixed spice
- 1 tsp cinnamon
- 150 ml brandy
- 2 lemons finely zested and juiced
- 1/2 tsp nutmeg
Method
- For the pastry, mix your breadcrumbs, flour and butter in a bowl with your fingers until combined and crumbly.
- Mix the water and sugar together before adding to the breadcrumb mixture, mixing briefly until it just comes together, and gently knead by hand until the pastry is smooth.
- Divide into three, wrap it in clingfilm and chill in the fridge for a few hours.
- Combine all your mince meat ingredients in a pan and cook for ten minutes until the suet has dissolved.
- Roll your pastry out until 3mm in thickness, and cut into circles to fit the size of your muffin tray.
- Lightly grease your tray and line each section, making sure it’s firmly in place.
- Spoon the mince meat mixture into each one, filling to roughly two thirds full.
- Roll out your remaining pastry and cut into stars to place on top of the pies.
- Lightly brush each one with egg wash and place in the oven at 180°C, cooking for 15 minutes until golden brown.
We’d love to see your mince pies! You can share them by tagging us on Instagram.
