Tim’s Recipe for Christmas Mince Pies

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Renvyle House Hotel & Resort has been hosting families for Christmas for decades.  It is a home from home with Carol Singers on Christmas Eve, a visit from Santa Claus on Christmas Day, a visit from the St. Stephen's day Wren, and plenty of activities for all ages over the course of the Christmas holidays.  Not to mention award winning food and great hospitality, it is where some great memories are made.

Tim has given us his Christmas Mince Pies recipe to pass on to those who would like to sample some Renvyle Christmas magic in their own homes.

So.....here is the recipe; these are great to have at hand over the Christmas season. You can freeze them and reheat them for a few minutes when you have visitors around.

We hope you enjoy them and most of all, have a very Happy Christmas and much health and happiness for 2014.

Mince Pies Recipe


450g mincemeat*
1 egg
Caster Sugar
Shortcrust pastry**
Preheat oven to 220°c/ 425°F/ Gas 7

Ingredients for Shortcrust Pastry:

200g plain flour
½ teaspoon salt
50g lard
50g margarine
2 tablespoons water


Sieve the flour and salt into a bowl
Cut the lard and margarine into small cubes (1.5cm) and rub into flour
Make a well in the centre and add the water, mixing to produce a soft dough. wrap in cling film and chill until required

Ingredients for Mincemeat

100g cooking apples peeled and chopped
70g raisins
70g sultanas
50g currants
35g mixed peel
70g brown sugar
70g suet, finely chopped
10g chopped almonds
juice and rind of half lemon
½ teaspoon mixed spice
1 tablespoon brandy.


Mince coarsely the apples, raisins, currants, sultanas and mixed peel.
Place in a bowl and add the sugar, suet, almonds, lemon juice and rind, mixed spice and brandy.
Mix all together.This can be made one week in advance. Store in tightly sealed jars.

To finish the pies:

Roll the pastry thinly and cut into rounds about 8cm for the pie bases.Line the patty tins with these and fill about half their depth with mincemeat.Cut out slightly smaller rounds for the covers. Dampen the rims of the pie bases with cold water and place the cover on top, pressing the edges together lightly to seal them.Make a small slit in the top of each pie, brush with egg white and sprinkle with caster sugar.Place in the oven and bake for 20 minutes.Remove and allow to stand for 2 to 3 minutes before removing from the tins.


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