- 75g Quorn Mince (quarter of a bag)
- 50g Raisins
- 90g Currants
- 30ml Brandy
- 1 tsp lemon zest
- 1 tsp lemon juice
- 55g Dark Brown Sugar
- 20g chopped mixed peel
- ¼ tsp grated nutmeg
- 1 small bramley apple, peeled and grated
- 2 sheets ready made shortcrust pastry
- Soak the raisins and currants in the brandy and lemon juice for 1 hour, then drain and set the brandy aside. Mix all the Mincemeat ingredients together in the order given, then add the brandy back in once everything is well mixed. Cover and refrigerate, then leave for at least 1 hr for flavours to combine.
- Heat oven to 180C fan. Using a round cutter (about 10cm), cut out 36 bases of shortcrust pastry and carefully press them into greased muffin trays. Spoon approx. 2 teaspoons of mincemeat into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg and make a small cut in the tops.
- Bake mince pies for 20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.
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The nation has spoken
Theres no real meat in mince pies, why would you put fake mince in one
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