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Classic British mince pies with buttery shortcrust pastry and a warmly spiced filling of dried fruit, apple, citrus, and brandy. They bake into jewel-like, festive pastries with crisp edges and a tender crumb.
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Macerated fruit gives the filling depth and moisture, while grated apple and citrus keep it bright. Chilling the butter-rich pastry before baking creates the classic contrast of crisp pastry and soft, fragrant mincemeat.
Cool completely and store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Freeze in a single layer before transferring to a sealed container.
Reheat at 160°C for 8–10 minutes from chilled, or 15–18 minutes from frozen, until warmed through and the pastry is crisp. Cool briefly before serving.
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