After buying supermarket mince pies, you may have forgotten just how good they can be. This recipe is here to remind you of the joy that comes with eating them warm from the oven with slightly caramelised, biscuity pastry, generously filled with fruity rather than overly sweet, cloying mincemeat. Not only have we taken the flavour profile into consideration, we’ve taken the faff out of making mincemeat and used pastry that flakes like shortcrust, but is easier to work with thanks to the addition of soft cheese.
Every year we taste all the supermarket offerings –and while there are quality products out there –we are confident in saying that, if you make your own using this recipe, it will spark anew and very delicious Christmas tradition.
MAKES 12 PREP 40 mins plus at least 1 hr chilling COOK 30 mins MORE EFFORT V
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For the mincemeat
100g dark muscovado sugar
50g butter
1 cooking apple, peeled, cored and coarsely grated
150g currants