Mince Pies

Mince Pies


byA Recipe from The Great Southern Killarney

of Co Kerry

For unbelievably good mince pies you need to have top quality mincemeat. This mincemeat recipe is easy to produce and guarantee you won’t find bette Read More
Prep Time

30 Minutes

Cooking Time

15 Minutes


A Party



  • 225g suet (ask your butcher for it and to mince it for you)
  • 225g cooking apples, peeled and then grated on the coarse side of a box grater
  • 125g candied peel
  • 225g sultanas
  • 225g raisins
  • 225g currants
  • 200g light brown sugar
  • 1 tsp mixed spice
  • 50ml brandy
  • 1 orange, juice and zest

For the Pastry (12 portions, 180°C, 15 minutes)

  • 200g butter, cubed
  • 400g plain flour
  • 100g ground almonds
  • 100g golden caster sugar
  • 1 orange zest
  • 2 tbsp milk


Mix all the ingredients together and store in an airtight container until ready to use.

For the Pastry (12 portions, 180°C, 15 minutes)

Blitz the butter, flour and ground almonds in a food processor until you get a crumbly texture. Then blitz in the orange and sugar. Slowly add the milk, while the motor is still running and until the ingredients come together to form a dough. Tip onto a lightly floured surface and knead if required. Rest for 10 – 15 minutes and then roll out. Cut out 12 discs sizes for the base of a bun tin and 12 discs to fit as the lids. Fill these with the mincemeat and cover with the lids, brushing the edges on the bottom side to help secure.

Bake in a preheated oven for 15 minutes and pop out onto a wire tray to cool. Server with custard or cream

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