Easy mince pies

There's nothing quite like homemade mince pies at Christmas time... And we've got just the recipe for you with these easy mince pies from Crazy Jack! Enjoy!

Brought to you by Crazy Jack Organic

The best bit? It takes just three steps to create these tasty treats! Enjoy!

Tip! The mincemeat will keep for 3-4 weeks in sterilised jars and is great to make in advance.
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For the mincemeat

  • 2 medium Bramley apples, peeled, cored and grated (300g (10½oz))
  • 500 g Crazy Jack Mixed Fruit
  • 100 g vegetable suet
  • 25 g Crazy Jack Pumpkin Seeds
  • 150 g dark brown soft sugar
  • 75 g Crazy Jack Ground Almonds
  • 100 g Crazy Jack Traditional Dried Apricots
  • grated zest and juice of 1 lemon
  • 1 tbsp mixed spice
  • 6 tbsp brandy

For the pastry

  • 500 g shortcrust pastry
  • 1 medium free-range egg, beaten


To make the mincemeat, place all the ingredients in a large bowl and mix together. Place into sterilised jars and leave for at least 2-3 days.
Preheat the oven to 200°C/Gas Mark 6. To make the mince pies, roll out the pastry on a floured surface and cut out 12 circles using a 9cm (3½in) cutter. Press these into the base of a 12-hole muffin tin. Cut out twelve 6cm (2½in) star shapes with the remaining pastry. Fill the pastry cases with mincemeat and top with a star lid.
Brush the tops with beaten egg and bake for 20 minutes until golden.

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