Guest chef

Eric Lanlard

Master pâtissier Eric Lanlard runs cookery school and café Cake Boy. Eric trained as an apprentice chocolatier, and his latest book, Chocolat, has over 100 recipes that chocoholics will love.

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Mince pies

  • Makes 6
  • Prep 30 mins, plus 48 hrs marinating
  • Total time 1 hr, plus cooling
5.0/5 rating (2 votes)
Mince pies
Mince pies

step by step

  • 1For the mincemeat, tip the dried fruit and spices into a bowl and mix well. Put the orange and lemon zest, butter, sugar and amaretto in a small pan and heat gently until the sugar has dissolved – don't let the mixture boil. Pour this over the dried fruit mixture and stir gently, without breaking up the fruit.
  • 2Cover the bowl with clingfilm and leave for 48 hours. If not using straightaway, pack the mincemeat into sterilised jars and seal.
  • Tradition gets a continental twist with Eric Lanlard's extra-special mince pies
  • 3Preheat the oven to 180°C, fan 160°C, gas 4. Grease 6 x 10cm loose-bottomed tartlet tins. Roll out the shortcrust pastry thinly on a lightly floured surface and use it to line the tartlet tins.
  • 4Generously fill the pastry cases with the mincemeat – you will use about 500g. Roll out the puff pastry thinly on a lightly floured surface. Using a star cutter (or a different shaped cutter, if you like), cut out 6 stars and place on the mincemeat. Brush the stars with beaten egg and sprinkle with the light muscovado sugar.
  • 5Bake in the preheated oven for 25–30 minutes or until the pastry is golden and the stars have puffed up. Dust with icing sugar.
  • Photographed by Chris Alack

Get ahead

Make the mincemeat up to a month ahead; store in a cool, dark place

You will need

  • butter, for greasing
  • 250g shortcrust pastry
  • plain flour, for dusting
  • 250g ready-made puff pastry
  • 1 medium egg, lightly beaten
  • 1 tbsp light muscovado sugar

For the mincemeat

  • 250g golden sultanas
  • 200g natural glacé cherries, halved
  • 250g raisins
  • 100g mixed peel
  • 1 tsp each ground cinnamon, nutmeg and mixed spice
  • finely grated zest of 1 orange
  • finely grated zest of 1 lemon
  • 125g unsalted butter
  • 250g dark muscovado sugar
  • 250ml amaretto liqueur

+ Nutritional Information