Rougham Estate Mince Pies

A proper homemade mince pie is one of life’s great Christmas pleasures and with a little time and a good filling, they’re easier to make than you might think.

Rougham Estate Mince Pies

Step 1. Make the Pastry

Ingredients

• 175g (1 1/4 cups) Plain Flour: For the shortcrust base.
• 75g (5 tbsp) Unsalted Butter (cold, diced): Ensures a flaky texture.
• 25g (2 tbsp) Icing Sugar: Adds a hint of sweetness.
• 1 Egg Yolk: Binds the pastry.
• 1-2 tbsp Cold Water: To bring the dough together.

Method

• In a large bowl, sift the plain flour and icing sugar together. Add the diced butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
• Add the egg yolk and 1 tablespoon of cold water. Mix with a knife, then bring the dough together with your hands. Add an extra tablespoon of water if necessary.
• Wrap the dough in cling film and chill for 20-30 minutes.

Step 2. Prepare the Mincemeat

Ingredients

• 50 g currants
• 50 g raisins
• 50 g sultanas
• 50 g dried cranberries
• 30g candied orange peel 
• Half a bramley apple peeled, cored and finely chopped
• 35g butter cut into cubes
• 10g chopped almonds
• 60g dark brown sugar
• 1 quarter tsp ground cinnamon
• Half tsp mixed spice
• 50ml brandy, rum or sherry

Method

• Place all the fruit, sugar, butter and spices into a large saucepan and place over a medium heat
• Bring the mixture up to a gentle simmer, allowing the butter to melt, then allow the mixture to simmer very gently for about 10 minutes, stirring occasionally.
• Remove from the heat and allow the mixture to cool completely.
• Once completely cold pour in the brandy and thoroughly combine

Step 3. Roll Out the Pastry

• Preheat your oven to 200°C (400°F). Lightly flour a work surface and roll out the chilled pastry to about 3mm thickness.
• Use a round cutter to cut 12 circles for the bases, slightly larger than the holes of your muffin tin. Cut 12 smaller circles or stars for the tops.

Step 4. Assemble the Mince Pies

• Line the muffin tin with the larger pastry circles, pressing them gently into place.
• Spoon about 1 teaspoon of mincemeat into each pastry case, ensuring not to overfill.
• Place the smaller pastry circles or stars on top, pressing the edges lightly to seal.

Step 5. Glaze and Bake

• Brush the tops with milk or beaten egg for a golden finish.
• Bake in the preheated oven for 15-20 minutes, or until the pastry is golden and crisp.

Step 6. Cool and Serve

• Allow the mince pies to cool in the tin for 5 minutes before transferring them to a wire rack.
• Dust with icing sugar before serving.