Mincemeat Pies

Sweet individual mini pies. So festive and the perfect size for parties

Makes 36 4½cm/ 2″ mini tarts

1 recipe sugar dough, or another pie dough
600g / 2½ cups mincemeat
butter, for greasing
powdered sugar for dusting, optional

Preheat the oven to 220C/ 425F.

Butter 2″ pie tins.

Roll out the dough quite thin. Cut out 36 5½cm / 2¼” circles for the bottoms and 4cm / 1¾” stars for the tops. Press bottoms gently into tins. Add a teaspoon of mincemeat. Top with stars.

Bake until golden brown, about 10–15 minutes. Watch to make sure the tips of the stars do not burn.

Immediately after baking remove from tins. If working in batches, make sure to allow tins to completely cool before refilling.

Once completely cool, using a strainer, dust with powdered sugar (optional).


So many uses for the holidays.

The longer you leave it the better it tastes.

Makes a large batch. Can be canned or stored refrigerated.

225g/ 8oz vegetarian suet (one packet)
225g/ 8oz Granny Smith apple (one large)
225g/ 8oz sultanas
225g/ 8oz raisins
225g/ 8oz currants
175g/ 6¼oz demerara sugar
125g/ 4½oz mixed candied peel
1 tsp mixed spice or apple pie spice
1 orange, zest and juice
60/ 2oz brandy

Mix all the ingredients together.
Pack into sterilised jars and seal.
Store in a cool dark place.