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Merry mince pies

By December 20, 2020No Comments

Mince pies may be the marmite of the Christmas treat table but for those of us that can’t be without them, chef Emma McGahern has a foolproof recipe.


  • 340 g Plain flour
  • 225 g Chilled unsalted butter
  • 80 g Ground Almonds (replace with plain flour to make nut free) 
  • 100 g Caster Sugar
  • 2 Egg Yolk 
  1. If you have a food processor just chuck everything and give it a few pulses till it starts to look like breadcrumbs take it out and knead the dough briefly till it comes together 
  2. If not then using your fingertips to rub the butter, flour and salt, then add in the remainder of your ingredients and knead the dough briefly till it all comes together
  3. Wrap the dough in cling film and chill in the fridge for at least 30 mins – can keep in the fridge for a week or freeze it. Defrost at room temperature overnight. 


  • 100 g Dried fruit mix
  • 50 g Nuts chopped – lightly toasted 
  • 200 g Brown Sugar
  • 1 Apple Grated
  • 25 g Melted Butter
  • 3 tbsp Brandy
  • 1 lemon zest 
  • 1 Orange Zest
  • 1 tbsp lemon Juice 
  • 1 tsp Cinnamon 
  • 1 tsp Mixed spices
  • Pinch of nutmeg
  • 1 Egg – for brushing 
  1. Finely chop your mixed fruit and nuts then add all your ingredient into a bowl and leave overnight
  2. Preheat oven to 200c 
  3. Roll out your pastry to about 3 mm thick
  4. Using a cutter (or glass) cut out your bases and put them into a cupcake tin
  5. Scoop in your filling then brush the edge with some egg wash and put the lid on top
  6. Using the top of a knife prick a small hole in the top 
  7. Bake for approximately 15-20 minutes till golden brown – leave cool before removing