Delicious Mincemeat Recipes: From Traditional Pies to Modern Treats

Mincemeat, a rich and flavorful concoction of dried fruits, spices, suet (or vegetarian alternative), and often alcohol, is a quintessential ingredient for festive baking, particularly during the Christmas season. While traditionally associated with mince pies, mincemeat’s versatility extends far beyond this classic dessert. This article explores a range of delectable mincemeat recipes, from the traditional to the innovative, providing detailed instructions and tips for creating your own mincemeat masterpieces.

Understanding Mincemeat: A Brief History and its Components

Before diving into the recipes, let’s briefly understand what makes mincemeat so special. Originally, as the name suggests, mincemeat contained actual meat. However, over time, the meat component diminished, replaced by a higher proportion of fruits and spices. Modern mincemeat typically consists of:

• Dried Fruits: Raisins, currants, sultanas, and mixed peel form the base, providing sweetness and texture.
• Suet (or Vegetarian Alternative): Suet, traditionally beef suet, adds richness and helps bind the mixture. Vegetarian options include vegetable suet or grated butter.
• Spices: A blend of warm spices like cinnamon, nutmeg, cloves, and allspice creates the signature mincemeat aroma.
• Sugar: Brown sugar or muscovado sugar adds depth of flavor and sweetness.
• Alcohol (Optional): Brandy, rum, or sherry are commonly added to enhance the flavor and preserve the mincemeat.
• Citrus: Lemon and orange zest and juice contribute brightness and acidity.
• Apples: Grated apples add moisture and a subtle tartness.

Recipe 1: Classic Mince Pies

No exploration of mincemeat would be complete without the classic mince pie. This recipe provides a step-by-step guide to creating perfect mince pies from scratch.

Ingredients:

For the Mincemeat: (This recipe makes enough for about 24 mince pies. You can store the excess in sterilized jars for later use.)

• 225g (8oz) Raisins
• 225g (8oz) Currants
• 225g (8oz) Sultanas
• 110g (4oz) Mixed Peel, finely chopped

110g (4oz) Vegetarian Suet (or Beef Suet if preferred), shredded

• 225g (8oz) Bramley Apple, peeled, cored, and grated
• 175g (6oz) Dark Brown Sugar
• Zest and Juice of 1 Lemon
• Zest and Juice of 1 Orange
• 1 tsp Ground Cinnamon
• ½ tsp Ground Nutmeg
• ¼ tsp Ground Cloves
• ¼ tsp Ground Allspice
• 4 tbsp Brandy (or Rum/Sherry – optional)

For the Pastry:

• 350g (12oz) Plain Flour, plus extra for dusting
• 175g (6oz) Cold Unsalted Butter, cubed
• 50g (2oz) Icing Sugar
• 1 Large Egg, beaten
• 2-3 tbsp Cold Water
• 1 Egg, beaten, for glazing
• Icing Sugar, for dusting (optional)

Instructions:

Making the Mincemeat:

1. Combine Ingredients: In a large bowl, combine the raisins, currants, sultanas, mixed peel, suet, grated apple, brown sugar, lemon zest and juice, orange zest and juice, cinnamon, nutmeg, cloves, and allspice.
2. Mix Well: Stir all the ingredients thoroughly until well combined.
3. Add Alcohol (Optional): If using, stir in the brandy, rum, or sherry.
4. Slow Cook: Cover the bowl with cling film and leave to stand in a cool place for 24-48 hours, stirring occasionally. This allows the flavors to meld and mature. Alternatively, for a quicker result, you can gently heat the mixture in a large saucepan over a low heat, stirring frequently, until the suet has melted. Be careful not to burn the mixture. Let it cool completely.
5. Sterilize Jars (If Storing): If you plan to store any leftover mincemeat, sterilize some jars and lids by washing them in hot, soapy water, rinsing well, and then placing them in a preheated oven at 160°C (320°F) for 10-15 minutes. Let them cool slightly before filling.
6. Store or Use: Transfer the mincemeat to sterilized jars (if storing) or use it immediately for making mince pies. If storing, ensure the jars are properly sealed. Mincemeat improves with age, so the longer you leave it (within reason!), the better it will taste.

Making the Pastry:

1. Combine Flour and Butter: In a large bowl, rub the cold, cubed butter into the flour until the mixture resembles breadcrumbs. You can also do this in a food processor.
2. Add Sugar: Stir in the icing sugar.
3. Bind with Egg and Water: Add the beaten egg and gradually add the cold water, mixing until the dough just comes together. Be careful not to overwork the dough.
4. Chill the Dough: Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a more tender pastry.
5. Roll Out the Pastry: On a lightly floured surface, roll out the pastry to a thickness of about 3mm (⅛ inch).
6. Cut Out Pastry Circles: Use a round cutter (approximately 8cm/3 inches in diameter) to cut out circles for the bases of the mince pies. Use a smaller cutter (approximately 6cm/2.5 inches in diameter) to cut out circles for the lids. You can also use star-shaped cutters for the lids for a more festive look.
7. Line Muffin Tins: Gently press the larger pastry circles into the muffin tins.
8. Fill with Mincemeat: Spoon approximately 1-2 tablespoons of mincemeat into each pastry case.
9. Top with Pastry Lids: Top each mince pie with a pastry lid. Gently press the edges to seal.
10. Glaze and Bake: Brush the tops of the mince pies with the beaten egg. Make a small slit in the top of each pie to allow steam to escape during baking. Bake in a preheated oven at 200°C (400°F/Gas Mark 6) for 15-20 minutes, or until the pastry is golden brown.
11. Cool and Serve: Let the mince pies cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. Dust with icing sugar, if desired. Serve warm or cold.

Tips for Perfect Mince Pies:

• Use Cold Ingredients: Cold butter and water are crucial for creating a flaky pastry.
• Don’t Overwork the Dough: Overworking the dough will result in a tough pastry.
• Chill the Dough: Chilling the dough allows the gluten to relax, resulting in a more tender pastry.
• Make Ahead: Mince pies can be made ahead of time and stored in an airtight container for up to a week.
• Reheat (Optional): If desired, warm the mince pies in a low oven before serving.

Recipe 2: Mincemeat Crumble Bars

These mincemeat crumble bars offer a delightful twist on the traditional mince pie. The buttery crumble topping and the rich mincemeat filling create a satisfying and easy-to-make treat.

Ingredients:

For the Base and Crumble Topping:

• 250g (9oz) Plain Flour
• 175g (6oz) Cold Unsalted Butter, cubed
• 100g (3.5oz) Caster Sugar
• Pinch of Salt

For the Filling:

• 400g (14oz) Mincemeat (homemade or store-bought)
• 2 tbsp Orange Marmalade (optional, for extra flavor)

Instructions:

1. Prepare the Base and Crumble: In a large bowl, rub the cold, cubed butter into the flour until the mixture resembles breadcrumbs. Add the caster sugar and salt and mix well.
2. Divide the Mixture: Press half of the mixture into the base of a greased and lined 20cm (8 inch) square baking tin. Press down firmly to create a compact base.
3. Spread the Filling: Spread the mincemeat evenly over the base. If using, dot the orange marmalade over the mincemeat.
4. Add the Crumble Topping: Sprinkle the remaining crumble mixture evenly over the mincemeat filling.
5. Bake: Bake in a preheated oven at 180°C (350°F/Gas Mark 4) for 25-30 minutes, or until the crumble topping is golden brown.
6. Cool and Cut: Let the crumble bars cool completely in the tin before cutting them into squares or rectangles.

Tips for Mincemeat Crumble Bars:

• Use Cold Butter: Cold butter is essential for creating a crumbly texture.
• Don’t Overmix: Avoid overmixing the crumble mixture, as this can result in a tough texture.
• Vary the Spices: Add extra spices to the crumble mixture for a more intense flavor.
• Add Nuts: Incorporate chopped nuts, such as almonds or pecans, into the crumble topping for added crunch.

Recipe 3: Mincemeat and Apple Cake

This moist and flavorful cake combines the warmth of mincemeat with the freshness of apples, creating a comforting and delicious treat perfect for afternoon tea.

Ingredients:

• 225g (8oz) Self-Raising Flour
• 1 tsp Mixed Spice
• 175g (6oz) Softened Unsalted Butter
• 175g (6oz) Light Brown Sugar
• 3 Large Eggs
• 2 tbsp Milk
• 200g (7oz) Mincemeat (homemade or store-bought)
• 2 Medium Apples, peeled, cored, and chopped

Instructions:

1. Preheat Oven: Preheat oven to 180°C (350°F/Gas Mark 4). Grease and line a 20cm (8 inch) round cake tin.
2. Combine Dry Ingredients: In a large bowl, sift together the self-raising flour and mixed spice.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and light brown sugar until light and fluffy.
4. Add Eggs: Gradually beat in the eggs, one at a time, adding a tablespoon of flour with the last egg to prevent curdling.
5. Fold in Dry Ingredients: Gently fold in the dry ingredients, alternating with the milk, until just combined. Do not overmix.
6. Add Mincemeat and Apples: Fold in the mincemeat and chopped apples.
7. Pour into Tin: Pour the batter into the prepared cake tin and spread evenly.
8. Bake: Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
9. Cool and Serve: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Dust with icing sugar, if desired.

Tips for Mincemeat and Apple Cake:

• Use Softened Butter: Softened butter is essential for creaming properly with the sugar.
• Don’t Overmix: Overmixing the batter will result in a tough cake.
• Add Nuts: Add chopped walnuts or pecans to the batter for extra texture and flavor.
• Glaze the Cake: Drizzle a simple icing glaze over the cooled cake for added sweetness.

Recipe 4: Mincemeat Flapjacks

These chewy and delicious flapjacks get a festive makeover with the addition of mincemeat. They’re perfect for a quick and easy snack or treat.

Ingredients:

• 250g (9oz) Rolled Oats
• 125g (4.5oz) Unsalted Butter
• 100g (3.5oz) Light Brown Sugar
• 2 tbsp Golden Syrup
• 200g (7oz) Mincemeat (homemade or store-bought)

Instructions:

1. Preheat Oven: Preheat oven to 180°C (350°F/Gas Mark 4). Grease and line a 20cm (8 inch) square baking tin.
2. Melt Butter, Sugar, and Syrup: In a saucepan, melt the butter, light brown sugar, and golden syrup over low heat, stirring until smooth.
3. Add Oats and Mincemeat: Remove from heat and stir in the rolled oats and mincemeat. Mix well until all the oats are coated in the mixture.
4. Press into Tin: Press the mixture firmly into the prepared baking tin.
5. Bake: Bake for 20-25 minutes, or until golden brown.
6. Cool and Cut: Let the flapjacks cool completely in the tin before cutting them into squares or rectangles.

Tips for Mincemeat Flapjacks:

• Use Good Quality Oats: Use good quality rolled oats for the best texture.
• Don’t Overbake: Overbaking the flapjacks will make them dry and hard.
• Add Dried Fruit: Add extra dried fruit, such as cranberries or chopped apricots, for added flavor and texture.
• Add Nuts: Add chopped nuts, such as almonds or walnuts, for added crunch.

Recipe 5: Mincemeat Bakewell Tart

This is a delicious twist on a classic bake! A shortcrust pastry base is filled with a layer of mincemeat, topped with a frangipane almond filling and finished with a sprinkling of flaked almonds. It’s a real crowd-pleaser!

Ingredients:

For the Pastry:

• 175g (6oz) Plain Flour
• 75g (3oz) Cold Unsalted Butter, cubed
• 25g (1oz) Icing Sugar
• 1 Large Egg Yolk
• 1-2 tbsp Cold Water

For the Filling:

• 200g (7oz) Mincemeat (homemade or store-bought)
• 100g (3.5oz) Unsalted Butter, softened
• 100g (3.5oz) Caster Sugar
• 2 Large Eggs
• 100g (3.5oz) Ground Almonds
• ½ tsp Almond Extract
• 2 tbsp Apricot Jam, warmed
• Flaked Almonds, for sprinkling

Instructions:

Making the Pastry:

1. Combine Flour and Butter: In a large bowl, rub the cold, cubed butter into the flour until the mixture resembles breadcrumbs. Add the icing sugar and mix well.
2. Add Egg Yolk and Water: Add the egg yolk and gradually add the cold water, mixing until the dough just comes together. Be careful not to overwork the dough.
3. Chill the Dough: Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.
4. Roll Out and Line Tin: On a lightly floured surface, roll out the pastry and use it to line a 20cm (8 inch) loose-bottomed tart tin. Trim the edges and prick the base with a fork.
5. Blind Bake: Line the pastry case with baking paper and fill with baking beans. Bake in a preheated oven at 180°C (350°F/Gas Mark 4) for 15 minutes. Remove the baking paper and beans and bake for a further 5 minutes, or until the pastry is lightly golden.

Making the Filling:

1. Spread Mincemeat: Spread the mincemeat evenly over the base of the pre-baked pastry case.
2. Cream Butter and Sugar: In a bowl, cream together the softened butter and caster sugar until light and fluffy.
3. Add Eggs: Gradually beat in the eggs, one at a time.
4. Fold in Almonds and Extract: Gently fold in the ground almonds and almond extract.
5. Pour over Mincemeat: Pour the frangipane mixture over the mincemeat filling.
6. Sprinkle with Almonds: Sprinkle with flaked almonds.
7. Bake: Bake for 30-35 minutes, or until the frangipane is golden brown and set.
8. Glaze and Serve: While the tart is still warm, brush the surface with warmed apricot jam. Let it cool completely before serving.

Tips for Mincemeat Bakewell Tart:

• Use Cold Ingredients: Cold butter and water are crucial for creating a flaky pastry.
• Blind Bake Properly: Blind baking prevents a soggy bottom.
• Warm the Apricot Jam: Warming the apricot jam makes it easier to brush over the tart.

Beyond the Recipes: Storing Mincemeat and Creative Variations

Proper storage ensures your homemade mincemeat lasts and retains its flavor. Store it in sterilized jars in a cool, dark place for up to a year. Once opened, refrigerate and use within a few weeks.

Don’t be afraid to experiment with variations! Consider adding different fruits, such as dried cranberries or cherries. Adjust the spices to your liking, perhaps adding a pinch of ginger or cardamom. For a boozier mincemeat, increase the amount of alcohol or use a different type, such as amaretto or whiskey.

Conclusion

Mincemeat is a truly versatile ingredient that can be used to create a wide range of delicious and festive treats. From the classic mince pie to innovative crumble bars and cakes, the possibilities are endless. By following these recipes and tips, you can create your own mincemeat masterpieces and enjoy the rich, warm flavors of the season.