Shortbread Mince Pies with Last-Minute Mincemeat

Name: Shortbread Mince Pies with Last-Minute Mincemeat
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Ingredients: 125 g mix of raisins, sultanas and currants; 25 g mixed peel; Finely grated zest and juice 1/2 orange; 60 g soft brown sugar; 1 tsp. ground cinnamon; 25 g vegetable shredded suet; 25 mL calvados or brandy; 215 g unsalted butter, chilled and cubed; 325 g plain flour; 75 g caster sugar; 1 medium egg, beaten; Icing sugar, to dust

The buttery pastry on these mince pies will convert any mince pie dodger. The mincemeat can be made and used immediately, no need for maturing. If you can’t find mixed peel, use extra mixed dried vine fruit instead.

By Georgie D'Arcy ColesPublished: 11 October 2022

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shortbread mince pies with last minute mincemeat

This year's mince pie recipe is here! A shortbread pastry is filled with a mincemeat that is made on the day making these the perfect last minute mince pies to make.

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Yields:

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hr

Cal/Serv:

341

Ingredients

For the mincemeat

125 g
mix of raisins, sultanas and currants
25 g
mixed peel
Finely grated zest and juice 1/2 orange
60 g
soft brown sugar
1 tsp.
ground cinnamon
25 g
vegetable shredded suet
25 ml
calvados or brandy

For the shortbread pastry

215 g
unsalted butter, chilled and cubed
325 g
plain flour
75 g
caster sugar
1
medium egg, beaten

To serve, optional

Icing sugar, to dust

Directions

1. Step 1For the mincemeat, put all the ingredients except the calvados/brandy into a medium pan. Heat gently, stirring, until the sugar dissolves, about 10min. Remove from the heat, leave to cool for 5min then stir in the calvados/brandy. Cool completely (it will thicken).
2. Step 2For the pastry, pulse the butter, flour and a pinch of fine salt in a food processor until the pastry clumps together. Alternatively, rub the butter into the flour and salt using your fingertips until the pastry comes together. Tip on to a work surface, shape into a disc, wrap and chill for 20min to firm up.
3. Step 3Break off 2/3 of the pastry and shape into 12 equal balls. Drop a ball into each hole of a 12-hole bun tin. Press/work the pastry in each hole to make it line the base and sides.
4. Step 4Divide the mincemeat between the pastry cases. Shape the remaining pastry into 12 balls. Working 1 at a time, flatten a ball in the palms of your hands to make a pie lid. Alternatively, roll the total lid pastry between 2 sheets of baking parchment to 3mm thick and stamp out 12 circles using a 7cm round cutter, rerolling trimmings as needed.
5. Step 5Lay the circles on top of the mincemeat and press the pastry edges to seal. Chill for 20min to firm up.
6. Step 6Preheat oven to 200°C (180°C fan) mark 6. Brush the tops of the pies with beaten egg. Bake for 20min, or until lightly golden. Leave to cool in the tin for 10min, then transfer to a wire rack. Serve just warm or at room temperature, lightly dusted with icing sugar, if using.

To store:

Once cool, store in an airtight container at room temperature for up to 5 days. To serve warm, reheat on a baking tray in an oven preheated to 180°C (160°C fan) for 5-7min.