Puff Pastry Mince Pies

Atlanta Yeatman | December 11, 2018

Puff Pastry Mince Pies


  • 250g raisins
  • 375g currants
  • 100ml brandy
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 300g shredded suet
  • 250g dark brown sugar
  • 85g chopped mixed peel
  • 1/2 small nutmeg, grated
  • 1 large Bramley apple, peeled and grated
  • 1 egg
  • Ready rolled puff pastry



  1. Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside.
  2. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed.
  3. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting).
  4. Cut out bases and lids from the puff pastry using the same size cutter for both.
  5. Place the bottom half of the pastry in the tart tin then spoon in the mincemeat (about 1 1/2 tsp per mince pie)
  6. Beat the egg and brush this around the edges of the open pies. Then press a lid on each pie, being sure to create a seal. Then brush some more egg over the sealed pies.
  7. In a pre-heated oven (180 C) cook the pies for 15-20 minutes. Leave to cool before eating.



Atlanta Yeatman

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