Quick Recipe Version (TL;DR)
Quick Ingredients
- Raisins 150 g (1 cup), currants 80 g (1/2 cup), dried cranberries 70 g (1/2 cup), mixed peel 50 g (1/3 cup)
- 1 tart apple, grated (about 150 g)
- Light brown sugar 75 g (1/3 cup), unsalted butter 30 g (2 tbsp)
- Orange zest and lemon zest (1 each), orange juice 80 ml (1/3 cup), brandy 60 ml (1/4 cup)
- Ground cinnamon 1 tsp, allspice 1/2 tsp, nutmeg 1/4 tsp, cloves 1/4 tsp, pinch of salt
- Plain flour 300 g (2 1/2 cups), icing sugar 75 g (2/3 cup), cold unsalted butter 150 g (10 tbsp), 1 large egg, 2–3 tbsp ice water
- 1 egg + 1 tbsp milk for egg wash; icing sugar for dusting
Do This
- 1. Simmer apple, dried fruit, peel, brown sugar, butter, juice, zests, spices, and salt for 8–10 minutes until syrupy; stir in brandy and vanilla off heat. Cool 30 minutes.
- 2. Pulse or rub together flour, icing sugar, salt, and butter to crumbs. Add zest, egg, and enough ice water to form a dough. Chill 30 minutes.
- 3. Heat oven to 200°C/180°C fan/400°F. Lightly butter a 12-hole muffin tin; place a baking sheet in the oven to heat.
- 4. Roll pastry 3 mm (1/8 inch) thick. Cut 12 bases (about 9 cm/3.5-inch) and 12 lids or stars (about 7 cm/2.75-inch). Line the tin; chill 10 minutes.
- 5. Spoon 1–1.5 tbsp mincemeat into each case. Top with lids; seal and vent, or use star tops. Brush with egg wash.
- 6. Bake 18–22 minutes until golden and bubbling. Cool 5 minutes, lift out, dust with icing sugar, and serve warm.
Why You’ll Love This Recipe
- Buttery, tender shortcrust with a delicate orange scent.
- Quick, brandy-kissed mincemeat that tastes like it simmered all day.
- Bright citrus and warm spices make every bite festive and cozy.
- Great make-ahead dessert: bake, freeze, and reheat for effortless entertaining.
Grocery List
- Produce: 1 orange, 1 lemon, 1 tart apple
- Dairy: Unsalted butter, 2 large eggs, milk (for egg wash)
- Pantry: Plain/all-purpose flour, icing sugar, light brown sugar, raisins, currants, dried cranberries, mixed peel, brandy, vanilla extract, ground cinnamon, allspice, nutmeg, cloves, fine sea salt
Full Ingredients
For the quick brandy mincemeat
- Raisins: 150 g (1 cup)
- Currants: 80 g (1/2 cup)
- Dried cranberries: 70 g (1/2 cup)
- Chopped mixed peel (candied citrus): 50 g (about 1/3 cup)
- Tart apple, coarsely grated (skin on is fine): 1 medium (about 150 g / 5.3 oz)
- Light brown sugar: 75 g (1/3 cup, packed)
- Unsalted butter or vegetarian suet: 30 g (2 tbsp)
- Fresh orange juice: 80 ml (1/3 cup)
- Finely grated zest of 1 orange and 1 lemon
- Ground cinnamon: 1 tsp
- Ground allspice: 1/2 tsp
- Freshly grated nutmeg: 1/4 tsp
- Ground cloves: 1/4 tsp
- Fine sea salt: small pinch
- Brandy: 60 ml (1/4 cup)
- Vanilla extract: 1 tsp
For the buttery shortcrust pastry
- Plain/all-purpose flour: 300 g (2 1/2 cups)
- Icing (confectioners’) sugar: 75 g (2/3 cup)
- Fine sea salt: 1/2 tsp
- Cold unsalted butter, cubed: 150 g (about 10 tbsp)
- Finely grated orange zest: from 1 orange
- Large egg, cold: 1
- Ice-cold water: 2–3 tbsp, as needed
To finish
- Egg wash: 1 egg beaten with 1 tbsp milk
- Icing sugar, for dusting: 2 tbsp (or to taste)
- Optional: 1 tbsp granulated sugar to sprinkle before baking
Step-by-Step Instructions
Step 1: Make the quick mincemeat
In a medium saucepan, combine the grated apple, raisins, currants, dried cranberries, mixed peel, brown sugar, butter, orange juice, orange and lemon zests, cinnamon, allspice, nutmeg, cloves, and a pinch of salt. Set over medium heat and cook, stirring occasionally, until the butter melts and the mixture becomes glossy and slightly syrupy, 8–10 minutes. Remove from the heat, then immediately stir in the brandy and vanilla. The mixture will look juicy; it thickens as it cools. Spread on a plate or baking sheet to speed-cool about 20–30 minutes.
Step 2: Make the shortcrust pastry
In a large bowl, whisk together the flour, icing sugar, and salt. Rub the cold butter into the dry mix with fingertips until it resembles fine breadcrumbs with a few pea-sized bits. Stir in the orange zest. Add the egg and 2 tbsp ice water; mix with a fork until the dough just clumps. If dry, add up to 1 tbsp more ice water. Tip onto the counter, gently press into a disc (avoid kneading), wrap, and chill for 30 minutes.
Step 3: Prep the tin and oven
Heat the oven to 200°C/180°C fan/400°F. Lightly butter a 12-hole muffin tin (standard size). Place a rimmed baking sheet on the middle rack to preheat; this helps crisp the pie bottoms.
Step 4: Roll and cut the pastry
On a lightly floured surface, roll the chilled pastry to about 3 mm (1/8 inch) thickness. Cut 12 rounds (about 9 cm/3.5-inch) for the bases and 12 smaller rounds or star shapes (about 7 cm/2.75-inch) for the tops. Re-roll scraps as needed. Ease the bases into the muffin cups, pressing gently to avoid tearing. Chill the lined tin for 10 minutes to relax the dough.
Step 5: Fill and top
Spoon 1–1.5 tbsp of the cooled mincemeat into each pastry case, leaving a little headspace. If using full lids, brush the pastry rims lightly with water, place the lids on top, and press to seal. Cut a small steam hole in each lid. If using stars, simply set a star on each pie. Brush tops with egg wash and, if you like, sprinkle with a little granulated sugar.
Step 6: Bake
Set the muffin tin on the preheated baking sheet and bake for 18–22 minutes, until the pastry is golden and the mincemeat is bubbling at the edges. Rotate the tin once for even browning if needed.
Step 7: Cool, dust, and serve
Cool the mince pies in the tin for 5 minutes to set, then gently lift out to a wire rack. Dust generously with icing sugar. Enjoy warm or at room temperature.
Pro Tips
- Keep everything cold: chill the dough, the lined tin, and even the cutters for extra-crisp pastry.
- Add the brandy off the heat so its aroma stays bright and the mincemeat retains a slight syrupy sheen.
- Use a preheated baking sheet under the tin to prevent soggy bottoms and encourage even browning.
- Do not overfill: leaving 3–4 mm headspace prevents leaks and helps lids stay sealed.
- For the neatest finish, twist cutters slightly as you lift to get clean edges that do not shrink.
Variations
- Star-topped minis: Skip full lids and top with pastry stars for a lighter bite and peek of glossy mincemeat.
- Almond finish: Spread 1 tsp frangipane over the filling before topping for a bakewell-style twist.
- Alcohol-free: Replace brandy with apple juice plus 1 tsp vanilla; add 1 tsp lemon juice for brightness.
Storage & Make-Ahead
Store baked mince pies in an airtight container at cool room temperature for up to 3 days, or refrigerate up to 5 days. Rewarm at 170°C/150°C fan/340°F for 6–8 minutes. Freeze baked pies up to 2 months; defrost at room temperature, then re-crisp in a warm oven for 5–7 minutes. The mincemeat keeps refrigerated for up to 2 weeks, and the pastry dough can be wrapped and chilled for 2 days or frozen up to 2 months (thaw overnight in the fridge).
Nutrition (per serving)
Approximate per mince pie: 310 calories; 12 g fat; 47 g carbohydrates; 3 g protein; 2 g fiber; 180 mg sodium. Values are estimates and will vary with exact ingredients and portion size.
