Packed with plump vine fruits, grated apple, warming spice and a splash of orange and brandy liqueur, this homemade mince pie recipe is a Christmas non-negotiable. The buttery pastry becomes beautifully crisp and golden when baked, while the rich mincemeat filling goes gorgeously sticky, fragrant and deeply fruity. Swap in jarred mincemeat if you are short on time. If you’d like to make these ahead, freeze the mince pies once baked and cooled for up to 4 weeks ahead, then reheat from frozen at 140°C fan for 20 minutes.
Flo Bischoff – M&S Recipes Team
Flo joined M&S Recipes in September 2024, bringing nearly 10 years' experience as a chef, food writer and recipe developer. She creates reliable, craveable recipes for every day.
1DAY 1HR 30MIN
Total time
Ingredients
Servings
16
For the mincemeat
2
M&S Remarkable Value British royal gala apples, grated, skin on
500 g
M&S mixed dried fruit
60 g
M&S dried cherries
100 g
shredded suet
or or vegetarian suet
175 g
soft dark brown sugar
2 tbsp
golden syrup
1
M&S Remarksable Value lemon, zest and juice
1
M&S Remarksable Value orange, zest and juice
2 tsp
mixed spice
4 tbsp
M&S orange brandy liqueur
For the pastry
375 g
M&S Remarksable Value plain white flour
250 g
cold M&S Remarksable Value unsalted British butter, diced
125 g
caster sugar
plus extra
2
M&S Remarksable Value free-range mixed size eggs, beaten
as needed
icing sugar
for dusting
