Quick Recipe Version (TL;DR)
Quick Ingredients
- Raisins 150 g; sultanas 100 g; currants 80 g; candied orange peel 50 g
- 1 medium apple (about 150 g), 1 large orange (zest and 120 ml juice)
- Light brown sugar 100 g; unsalted butter 60 g
- Ground cinnamon 1 tsp; allspice 1/2 tsp; ginger 1/2 tsp; nutmeg 1/2 tsp; cloves 1/4 tsp; salt
- Brandy or dark rum 45 ml (or apple juice)
- All-purpose flour 300 g; icing sugar 30 g; cold butter 185 g; salt; orange zest 1 tsp
- 1 large egg yolk + 60–75 ml ice water; 1 egg + 1 tsp milk (wash); powdered sugar to finish
Do This
- 1. Simmer raisins, sultanas, currants, apple, orange zest/juice, sugar, butter, spices, and salt for 8–10 minutes; stir in brandy and candied peel; cool completely.
- 2. Pulse flour, icing sugar, salt, orange zest, and cold butter to coarse crumbs; add yolk and just enough ice water to clump; chill 30 minutes.
- 3. Heat oven to 190°C/375°F (170°C fan). Lightly butter a 24-cup mini muffin tin.
- 4. Roll pastry 3 mm thick. Cut 24 bases (6.5 cm/2.5 in) and 24 lids (5 cm/2 in). Line tin with bases.
- 5. Fill each with 1 heaped teaspoon mincemeat. Brush edges with egg wash, cap with lids, press to seal, vent, and chill 10 minutes.
- 6. Bake 16–18 minutes until deep golden. Rest 10 minutes, then cool on a rack.
- 7. Dust generously with powdered sugar and serve warm or at room temperature.
Why You’ll Love This Recipe
- Tender, buttery shortcrust that bakes up beautifully crisp yet delicate.
- Bright, orange-zesty mincemeat with warm spices and juicy dried fruit.
- Mini size is perfect for gifting, parties, and dessert platters.
- Make-ahead friendly: the mincemeat improves as it rests and the pies freeze well.
Grocery List
- Produce: 1 large orange, 1 medium apple
- Dairy: Unsalted butter (245 g total), 2 large eggs, milk (splash for egg wash)
- Pantry: All-purpose flour, icing/powdered sugar, light brown sugar, raisins, sultanas, currants, candied orange peel, brandy or dark rum (or apple juice), ground cinnamon, allspice, ginger, nutmeg, cloves, fine sea salt
Full Ingredients
Orange-Spiced Mincemeat
- Raisins: 150 g (about 1 cup)
- Sultanas/golden raisins: 100 g (about 2/3 cup)
- Dried currants: 80 g (about 1/2 cup)
- Candied orange peel, finely chopped: 50 g (about 1/3 cup)
- Apple, coarsely grated (peeled if you like): 1 medium, about 150 g (about 1 cup packed)
- Finely grated zest of 1 large orange (about 1 tablespoon)
- Fresh orange juice: 120 ml (1/2 cup)
- Light brown sugar: 100 g (1/2 cup, packed)
- Unsalted butter, diced: 60 g (4 tablespoons)
- Ground cinnamon: 1 teaspoon
- Ground allspice: 1/2 teaspoon
- Ground ginger: 1/2 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
- Fine sea salt: 1/4 teaspoon
- Brandy or dark rum (or apple juice): 45 ml (3 tablespoons)
Tender Sweet Shortcrust
- All-purpose flour: 300 g (2 1/2 cups, spooned and leveled)
- Icing/powdered sugar: 30 g (1/4 cup)
- Fine sea salt: 1/2 teaspoon
- Cold unsalted butter, cut into small cubes: 185 g (13 tablespoons)
- Finely grated orange zest: 1 teaspoon
- Large egg yolk: 1
- Ice-cold water: 60–75 ml (4–5 tablespoons), as needed
To Assemble and Finish
- 1 large egg beaten with 1 teaspoon milk (egg wash)
- Icing/powdered sugar, for dusting (about 2 tablespoons)
Step-by-Step Instructions
Step 1: Make the orange-spiced mincemeat
In a medium saucepan, combine raisins, sultanas, currants, grated apple, orange zest and juice, brown sugar, butter, cinnamon, allspice, ginger, nutmeg, cloves, and salt. Set over medium heat and simmer gently for 8–10 minutes, stirring often, until the butter melts, the sugar dissolves, and the fruit looks plump and glossy with a light syrup.
Remove from the heat. Stir in the brandy (or apple juice) and the chopped candied orange peel. Cool completely to room temperature. Tip: Spread the mincemeat in a shallow dish to speed cooling.
Step 2: Mix a tender shortcrust
In a food processor, pulse flour, icing sugar, and salt to combine. Add the cold butter and orange zest; pulse until the mixture resembles coarse breadcrumbs with pea-sized bits of butter. Add the egg yolk and 4 tablespoons ice water; pulse just until the dough starts clumping. If dry, add 1 more tablespoon water. Turn out, bring together gently, flatten into a 2 cm (3/4 in) thick disc, wrap, and chill for 30 minutes. (By hand: rub the butter into the dry ingredients with fingertips, then mix in yolk and water.)
Step 3: Preheat and prep the tin
Heat the oven to 190°C/375°F (170°C fan). Lightly butter a 24-cup mini muffin tin. Have a 6.5 cm (2.5 in) round cutter for bases and a 5 cm (2 in) cutter for lids ready. Keep the cooled mincemeat nearby.
Step 4: Roll and cut the pastry
On a lightly floured surface, roll the chilled dough to 3 mm (1/8 in) thickness. Cut 24 larger rounds for bases. Re-roll scraps as needed, keeping dough cold. Ease the rounds into the tin, pressing gently to line the cups without stretching.
Step 5: Fill, cap, and vent
Spoon 1 heaped teaspoon mincemeat into each pastry cup, keeping the edges clean. Brush the rims with egg wash. Cut 24 smaller pastry lids and place on top. Press to seal; crimp with fingertips or a fork. Cut a small slit or poke a hole in each lid to vent. Chill the tray for 10 minutes to help the pies hold their shape.
Step 6: Bake to golden
Brush the tops lightly with egg wash. Bake for 16–18 minutes, rotating the tray halfway, until deep golden and the edges look crisp. The filling may bubble slightly through the vents—that is perfect.
Step 7: Cool and finish with sugar
Let the pies rest in the tin for 10 minutes, then ease out with a small offset spatula. Cool on a wire rack until just warm or room temperature. Generously dust with icing/powdered sugar before serving.
Pro Tips
- Keep everything cold for the flakiest, most tender pastry—chill your cutters and rolling pin if your kitchen is warm.
- Do not overfill; a level to heaped teaspoon per pie prevents leaks and makes tidy edges.
- Vent the tops so steam can escape; this keeps lids from doming or cracking.
- For defined edges, chill the assembled pies 10 minutes before baking.
- Mincemeat tastes even better after a night in the fridge—make it ahead when possible.
Variations
- Star-topped minis: Skip full lids and place a small star-shaped pastry cutout over each filling mound; reduce bake time by 1–2 minutes.
- Nutty twist: Add 40 g (1/3 cup) finely chopped toasted almonds or pecans to the cooled mincemeat for crunch.
- Vegan-friendly: Use a dairy-free block butter for both mincemeat and pastry, swap the yolk for 1 tablespoon plant milk, and brush tops with plant milk instead of egg.
Storage & Make-Ahead
Mincemeat: Refrigerate in a sealed jar for up to 2 weeks or freeze for 3 months. Pastry: Wrap and chill up to 2 days or freeze for 1 month; thaw overnight in the fridge. Baked pies: Keep in an airtight tin at room temperature for up to 3 days or refrigerate for 5 days. Rewarm at 160°C/320°F for 8–10 minutes and dust with fresh powdered sugar. Unbaked pies: Freeze on a tray until solid, then bag; bake from frozen at 190°C/375°F for 20–22 minutes.
Nutrition (per serving)
Approximate per mini pie: 200 calories; 9 g fat; 28 g carbohydrates; 12 g sugars; 2 g protein; 90 mg sodium.
