All-Butter Rich Plum and Port Mince Pies

A luxurious take on a classic festive treat, these mince pies feature a damson plum and glacé cherry mincemeat infused with Ruby Port, French Brandy, and warming spices, encased in golden all-butter pastry.

Ingredients (Makes 12 mince pies)

For the Mincemeat:

• 150g damson or plum jam
• 100g glacé cherries, finely chopped
• 50g dried plums (prunes), finely chopped
• 75g mixed dried fruit (currants, raisins, sultanas)
• 50g soft brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Zest and juice of 1 orange
• 3 tbsp Ruby Port
• 2 tbsp French Brandy

For the Pastry:

• 250g plain flour
• 125g unsalted butter, chilled and diced
• 50g icing sugar
• 1 tbsp golden syrup
• 1 egg yolk
• 2-3 tbsp cold water

For Topping:

• 1 egg, beaten (for glazing)
• 2 tbsp demerara sugar

Equipment Needed

• Large mixing bowl
• Rolling pin
• 12-hole muffin or mince pie tin
• Pastry cutter (10-12 cm for bases, smaller for lids)
• Pastry brush
• Small saucepan
• Knife and cutting board
• Grater or zester
• Spoon for filling
• Wire cooling rack

Preparation and Cooking Times

• Preparation Time: 40 minutes (including chilling)
• Cooking Time: 20-25 minutes
• Total Time: ~1 hour

Preparation

Step 1: Make the Mincemeat

1. Combine the jam, glacé cherries, dried plums, mixed dried fruit, and brown sugar in a small saucepan.
2. Add the spices, orange zest and juice, Ruby Port, and French Brandy.
3. Simmer gently for 10 minutes until thickened slightly. Allow to cool completely.

Step 2: Prepare the Pastry

1. In a large mixing bowl, rub the butter into the flour until it resembles breadcrumbs.
2. Stir in the icing sugar.
3. Add the golden syrup and egg yolk, then mix with a knife. Gradually add cold water (1 tbsp at a time) until the dough comes together.
4. Wrap in cling film and chill for 20 minutes.

Step 3: Assemble the Mince Pies

1. Preheat the oven to 200°C (400°F) (180°C fan).
2. Roll out the pastry to ~3mm thickness and cut out 12 circles for the bases and 12 smaller circles or stars for the lids.
3. Line the muffin tin with the pastry bases and spoon in 1 heaped teaspoon of cooled mincemeat into each.
4. Top with the pastry lids, sealing the edges gently.

Step 4: Add Topping and Bake

1. Brush the tops with beaten egg and sprinkle with demerara sugar.
2. Bake in the preheated oven for 20-25 minutes or until golden brown.
3. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information (Per Pie):

• Calories: ~280 kcal
• Carbohydrates: ~36g
• Protein: ~3g
• Fat: ~14g
• Saturated Fat: ~9g
• Sugar: ~20g
• Fiber: ~1g
• Sodium: ~20mg