Real mince pie

Puddings and cakes

  • Serves: 1
  • Preparation time: 45 minutes
  • Cooking time: 1 hour and 45 minutes
Traditional mince pies contained meat

Traditional mince pies contained meat


This recipe for a large traditional mince pie harks back to the days when mince pies contained meat.


  • 700g lean minced beef or mutton
  • 100g suet
  • 0.5tsp ground cloves
  • 1tsp ground mace
  • 0.5tsp ground black pepper
  • Pinch of saffron
  • 50g raisins
  • 50g currants
  • 50g stoned prunes-chopped


  • 450g plain flour
  • 2tsp salt
  • 100g lard
  • 150ml water
  • 60ml milk


  • 1tbsp each of butter, sugar and rosewater, melted together.


  1. Pre-heat the oven to 220C/425F/G7.
  2. Mix the minced meat with all the other filling ingredients.
  3. To make the pastry, melt the lard in the water and milk and bring to the boil.
  4. Take off the heat and add the flour and salt and beat to a soft dough.  Knead on a floured surface until smooth.
  5. Set aside a quarter of the pastry.  Remember to keep it warm.
  6. Mould the large piece of pastry into a 20cm spring form tin to make the base and sides.
  7. Fill the tin with the filling.
  8. Roll out the remaining pastry for the lid, moisten the sides with water and press the lid firmly in place and crimp to make a tight seal.
  9. Trim the edges and use the surplus to decorate the top.  Cut a hole in the middle of the lid.
  10. Bake in the centre of the oven for 15 minutes, and then reduce the temperature to 180C/350F/G4 for a further 75 minutes.
  11. Remove the sides of the tin, brush the whole pie with the glaze and return to the oven for a further 15 minutes.