Real mince pie

Long before the small, fruit mince pies we enjoy today came into fashion, a mince pie used to be a large pie, containing meat. Our recipe harks back to this tradition and uses real meat in addition to raisins, currants and prunes

Cakes and bakes
Stack of Christmas mince pies
  • Preparation time 45 minutes (prep. time)
  • Cooking time 1 hour 45 minutes (cooking time)
  • Serves 1


For the filling:

  • 700g Lean minced beef or mutton
  • 100g Suet
  • 1/2 tsp Ground cloves
  • 1tsp Ground mace
  • 1/2 tspGround black pepper
  • A pinch of Saffron
  • 50g Raisins
  • 50g Currants
  • 50g Stoned prunes - chopped


For the pastry:

  • 450g Plain flour
  • 2tsp Salt
  • 100g Lard
  • 150ml Water
  • 60ml Milk


For the glaze:

  • 1tbsp Butter
  • 1tbsp Sugar
  • 1tbsp Rosewater


  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. To make the glaze, melt the butter, sugar and rosewater together.
  12. Remove the sides of the tin, brush the whole pie with the glaze and return to the oven for a further 15 minutes.