Delivery uptown mince pies are a luxurious, boozy twist on the classic British holiday treat, packed with dried fruits, warm spices, and a splash of brandy or rum. The name nods to the “uptown” feel of using premium ingredients like candied citrus peel and a rich, buttery pastry. This recipe delivers a deeply flavorful, not-too-sweet filling wrapped in a tender, flaky crust that holds up beautifully whether you bake them fresh or reheat them later.
Ingredients
- For the pastry:
- 2 ½ cups (315 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 cup (225 g) cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- 2–3 tbsp (30–45 ml) ice-cold water
- ¼ tsp salt
- For the filling:
- 1 ½ cups (250 g) raisins
- 1 cup (150 g) currants
- ½ cup (80 g) candied mixed peel, finely chopped
- ½ cup (100 g) dark brown sugar, packed
- 1 medium apple (about 150 g), peeled, cored, and grated
- ½ cup (60 g) chopped walnuts or pecans
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- ¼ cup (60 ml) brandy or dark rum (optional, but recommended)
- 2 tbsp (30 g) unsalted butter, melted
- For assembly:
- 1 large egg, beaten with 1 tbsp water (for egg wash)
- Powdered sugar, for dusting (optional)
Instructions
- Make the filling (at least 2 hours ahead, or up to 2 days): In a medium bowl, combine raisins, currants, candied peel, brown sugar, grated apple, nuts, cinnamon, nutmeg, cloves, ginger, orange zest and juice, lemon zest and juice, and brandy or rum if using. Stir well. Cover and let sit at room temperature for at least 2 hours, or refrigerate overnight to allow the flavors to meld. If refrigerated, let come to room temperature before assembling.
- Make the pastry: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Add the beaten egg and 2 tablespoons of ice water; stir with a fork until the dough begins to come together. Add more water, 1 teaspoon at a time, if needed. Turn the dough out onto a lightly floured surface and knead gently just until smooth. Divide into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Line two 12-cup muffin tins with paper liners or lightly grease them.
- Roll out the pastry: On a lightly floured surface, roll one disc to about ⅛-inch (3 mm) thickness. Using a 3-inch (8 cm) round cutter, cut out 24 circles. Press each circle into the muffin cups, gently easing the dough up the sides. Roll the second disc and cut out 24 smaller circles (about 2 ½ inches / 6.5 cm) for the tops. Set aside.
- Fill the pies: Spoon about 1 heaping tablespoon of the filling into each pastry-lined cup. Do not overfill; the filling will bubble. Brush the edges of the top circles with a little water, then place them over the filling, pressing the edges to seal. Trim any excess dough and crimp with a fork. Cut a small slit in the top of each pie to allow steam to escape.
- Egg wash and bake: Brush the tops with the beaten egg wash. Bake for 20–25 minutes, or until the pastry is golden brown and the filling is bubbling. If the tops brown too quickly, loosely cover with foil.
- Cool and serve: Let the pies cool in the tin for 5 minutes, then transfer to a wire rack. Dust with powdered sugar just before serving, if desired. Serve warm or at room temperature.
Tips
- Substitutions: No brandy? Use apple juice or orange juice mixed with a teaspoon of vanilla extract. For a non-alcoholic version, simply omit the alcohol and add an extra tablespoon of orange juice. If you can’t find candied mixed peel, use extra raisins or chopped dried apricots.
- Storage: Baked mince pies keep in an airtight container at room temperature for up to 5 days. The unbaked filling can be stored in the fridge for up to 1 week, or frozen for up to 3 months.
- Common mistakes: Overfilling the pies causes the filling to spill over and burn. Keep the filling level below the pastry rim. Also, don’t skip chilling the pastry—it makes it much easier to handle and prevents shrinking.
- Making ahead: You can assemble the pies completely and freeze them unbaked. Bake from frozen, adding 5–7 minutes to the baking time.
Serving Suggestions
Serve these mince pies warm with a dollop of brandy butter, clotted cream, or a scoop of vanilla ice cream. They’re perfect for holiday gatherings, afternoon tea, or as a festive dessert after a heavy meal. A glass of mulled wine or a cup of spiced tea pairs beautifully.
Variations
- Spiced Crust: Add ½ teaspoon of ground cardamom or allspice to the pastry dough for extra warmth.
- Citrus Boost: Add 2 tablespoons of finely chopped dried apricots and an extra tablespoon of orange zest to the filling.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The pastry will be a bit more delicate, so handle it gently.
- Mini Tartlets: Instead of muffin tins, use mini tartlet pans for bite-sized treats—adjust baking time to 12–15 minutes.
Storage and Reheating
Store baked mince pies in an airtight container at room temperature for up to 5 days, or in the fridge for up to 1 week. To freeze, place them in a single layer in a freezer-safe container for up to 3 months. Reheat in a 350°F (175°C) oven for 5–8 minutes until warm and the pastry crisps up. You can also microwave for 20–30 seconds, but the pastry will be softer.
Frequently Asked Questions
Can I use store-bought mincemeat? Yes, absolutely. Use about 1 ½ cups of high-quality store-bought mincemeat and skip the filling preparation. Just taste it first—if it’s too sweet, add a squeeze of lemon juice.
Do I need to refrigerate the filling before baking? Letting it sit for at least 2 hours (or overnight) allows the dried fruits to soften and the spices to meld, resulting in a more cohesive filling. It’s not strictly necessary, but it improves the flavor.
Can I make these pies without a muffin tin? Yes, you can bake them on a baking sheet as free-form pies. Just cut larger circles, place the filling in the center, fold the pastry over, and crimp. Baking time will be similar.
Why did my pastry shrink during baking? This usually happens if the dough is overworked or not chilled enough. Make sure your butter is cold and handle the dough as little as possible. Chilling the assembled pies in the fridge for 15 minutes before baking also helps.
Can I use a different alcohol? Whiskey, bourbon, or even port work well. If you prefer no alcohol, just substitute with extra orange juice.
How far ahead can I make these? You can make the filling up to a week ahead, the pastry up to 3 days ahead, or assemble and freeze the pies unbaked for up to 3 months. Baked pies are best within 3–5 days.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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