Irish Mince Pies

These are not perhaps as traditional in Ireland as they are in England, from where they originally came, but are widely made and enjoyed just the same.

The most important thing to understand is that although the pies are filled with what is known as ‘mincemeat’ there is NO actual meat in it. It is a rich mixture of fruit, nuts, spices and fat.

In England, where there is no doubt the recipe originated, suet is the only fat used. That may make it more authentic, but I think suet makes the mincemeat stodgy and heavy.

My mother always substituted half butter and in talking to other people in Ireland it seems that is quite commonly done. I’ve gone a bit further and left out the suet altogether!

Making Irish Mince Pies

Of course you could shorten this considerably by buying mincemeat and frozen pastry and just assembling the lot at home. But I urge you to make the mincemeat at home from scratch; it’s much nicer and mince pies are defined by the quality of the mincemeat. Without meaning to boast, I really believe my recipe makes the best mincemeat ever!

I am not giving a recipe for the pastry – just use your favourite short crust pastry recipe or use frozen pastry.

This recipes uses weight rather than American cups for the ingredients. The best conversions list I have found is this one.

1. Mincemeat Recipe

Ingredients

NOTES

If you cannot get candied peel, or don’t like it,  just leave it out.

Mixed spice is made from approx equal amounts of ground allspice, ginger, cinnamon, cloves and nutmeg.

• 250g sultanas
• 250g raisins
• 125g currants
• 50g candied peel
• 50g chopped almonds
• *250g Irish butter
• 250g soft brown sugar
• 1/2 teaspoon mixed spice
• grated zest & juice of 1 lemon
• grated zest & juice of 1 orange
• 3 tablespoons brandy (cognac)

You will also need more brandy for later.

*American butter is lower in fat and higher in water content than Irish butter. Kerrygold Irish butter is available in some places in the USA, if you can find it use that. Otherwise Plugra is a good alternative.

Tp prepare the butter for this recipe, put it into the freezer for about half an hour before you start, then remove and finely grate it.

Utensils/Equipment

Sterilized glass jars with a tight sealing lid.

How to Make the Mincemeat

This is the easiest thing to make! Just mix all the ingredients well in a bowl. Cover the bowl loosely with a cloth and leave it somewhere cool for 4 days. Every day, twice or three times a day, give it a good stir, and if it seems to be getting dry add a couple of tablespoons of brandy.

After the 4 days, pot it into sterilized glass jars, top with a circle of silicone paper and seal the jar well, just as you would for jam. It lasts for ages, up to a year anyway. You may need to add more brandy from time to time to keep it moist.

2. Making the Pies

This recipe will make about 15-18 pies.

Ingredients

• 1 lb prepared short crust pastry
• Mincemeat as required
• I egg beaten with a dessertspoon of milk (to glaze)
• Fine sugar for dusting

Utensils/Equipment

Foil cake cases (like these) or a pie tray. A muffin pan will also work.

How to Make

Preheat the oven to 200°C (400°F).

Roll out about 2/3 of the pastry to about 1/8 inch thick. Keep the left over trimmings.

Cut the pastry into rounds large enough to line your cake cases. Spoon about a dessertspoon of mincemeat into each pastry case – don’t overfill.

Now roll out the remaining pastry to about 1/8 inch thick. Again keep the trimmings. Now cut rounds large enough to cover each little pie.

Use the pastry trimmings to cut small decorations – Christmas tree or holly leaf shapes maybe. Place one on top of each pie. Brush the entire surface of each pie with the egg/milk glaze.

Place in the oven for 30 minutes, until the pies are golden brown on top. Remove and shake a little fine sugar over them while they are still warm.

Serve now, or store and reheat in the microwave when needed. Mince pies freeze very well so can be stored for quite a long time.

They are usually served hot with cold whipped cream. Yum!!