Posh Mince Pies

Posh Mince Pies

Love ’em or hate ’em they’re a Christmas staple and they aren’t going anywhere fast!

I have to admit, all my childhood I DESPISED mince pies, until I came across ones topped with brandy butter and a shortbread star at my local bakery and I’ve been hooked ever since!

Since said bakery only exists in Yorkshire, I missed them greatly in London so set myself the task of recreating them (from scratch! No jars of mincemeat over here)




  • 600g Dried Mixed Fruit
  • 100g Dried Mixed Berries
  • 200g Mixed Peel
  • 1 Cooking Apple (peeled, cored and finely chopped)
  • 125g Butter
  • 50g Blanched Almonds
  • 225g Light Brown Muscovado Sugar
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Mixed Spice
  • Rind and Juice of a Lemon
  • 100ml Brandy
  • 50ml Amaretto


  • 375g Plain Flour
  • 260g Butter
  • 125g Caster Sugar
  • 1 egg


  • 150g Plain Flour
  • 100g Butter
  • 50g Caster Sugar
  • 1/2 tsp Vanilla Extract

Brandy Butter frosting;

  • 150g Butter
  • 300g Icing Sugar
  • 1 tsp Brandy
  • 1 tsp Amaretto




  1. For the mincemeat, add all the ingredients to a large pan and simmer gently for around half an hour, stirring occasionally to coat all the fruit in the butter and sugar- then set aside and allow to cool before mixing in the Brandy and Amaretto and leave to soak whilst you prepare everything else!
  2. For the shortbread, mix the butter and flour together until it resembles crumbs (like the pastry!) then add the sugar and vanilla until it forms a dough (if it’s not combining add a splash of water/milk) and then wrap in cling film and refrigerate for half an hour
  3. For the pastry, mix together the butter and flour until they resemble breadcrumbs, then add the sugar and egg and mix together- finally tip it out onto a floured surface and fold together, then wrap in cling film and chill
  4. Preheat the oven to 180°C/160°C fan, and grease and line a baking tray and a muffin tray, then set aside
  5. After half an hour, remove the shortbread dough from the fridge and roll out on a floured surface until it is around half a centimetre thick then cut out as many small stars as possible and cook for 10 minutes, or until golden- then set aside
  6. Remove the pastry from the oven and also roll out onto a floured surface, until it is also around half a centimetre thick- then cut out circles to fill the muffin tray, fill with the mincemeat and cook for 15-20 minutes until golden (you will have to do this three of four times depending on how thick your pastry is/ how full your pies are)
  7. While your mince pies are cooling, add the butter for the brandy butter frosting to a bowl and whip with a hand mixer until fluffy, then add the icing sugar and continue to whisk. Once combined, add the brandy and amaretto (to taste, 1 tsp is a rough guide but you can use more/less as you fancy!)
  8. Once your mince pies are cool (this is very important- I was too rushed to leave mine so the frosting melted!) add a dollop of frosting to the top, then a shortbread star and finally sprinkle with icing sugar!




Tara xo



  • I’m not much of a mince pie but I must admit those look divine! x

    Claudia Harriet // Student Lifestyle Blog

  • Oh my god!!! These look mouthwateringly good! I had my first mince pie this year and it was so good, it tasted like Christmas in a pastry case haha! I hope you have the most magical Christmas and all your family and friends enjoy these delicious creations! xxx

    Charlotte | Just Charlotte

    • I hope you had a fab Christmas! They’re definitely a festive staple & it’s os much easier when you like them seen as everyone seems to offer them at this time of year!