As the festive season approaches, it’s time to put your baking skills to the test! Whether you’re racing against the clock, have a little extra time, or want to indulge in a gourmet baking experience, Elliot Styche’s guide offers three delightful ways to create these holiday classics. Get ready to spread some Christmas cheer with each delicious bite!

To make the Sweet Pastry (for all pies)

Ingredients

560g plain flour

360g butter, cold and diced

80g caster sugar

2 egg

Zest of 2 orange

Method
  1. In a large bowl, rub the cold butter into the flour until the mixture resembles breadcrumbs.
  2. Stir in the sugar and orange zest.
  3. Add the egg and mix until the dough starts to come together.
  4. Roll out the pastry to about 3mm (1/8 inch) thick between two sheets of baking paper. I split this into two portions for easier handling.
  5. Rest the rolled pastry in the fridge for 30 minutes before cutting it out.

Tip: You can freeze the pastry dough for up to a month, making it easy to prepare ahead.

For the Mincemeat Filling (for Classic & Frangipane Mince Pies)

Ingredients

500g mixed dried fruit (sultanas, raisins, currants)

50g glacé cherries (optional)

50g dried cranberries

100g brown sugar

1 tsp mixed spice

1 tsp ground ginger

2 tsp ground cinnamon

Zest and juice of 1 lemon

Zest and juice of 1 orange

1 medium apple, grated (any variety)

1 medium pear, grated (any variety)

½ cup brandy or rum (or orange juice for an alcohol-free option)

1 tbsp extra brandy or rum (optional, for added depth)

Method
  1. Combine all the ingredients (except the brandy) in a large pan.
  2. Simmer on low heat for 5 minutes, stirring occasionally, keeping the lid on the pan.
  3. Remove from heat and stir in the brandy. Let the mixture cool completely. Tip: For the best flavour, let the mince meat sit overnight in the fridge before using. If you’re short on time, you can use it immediately, but the flavour improves with time.
  4. Store in the fridge for up to a month, or use immediately.

Pie 1: Quick and Easy Mince Pie Parcels (No Time, No Tin)

Method
  1. Preheat the oven to 170°C (350°F).
  2. Roll out the chilled pastry to about 3mm thick.
  3. Cut the pastry into circles.
  4. Place a spoonful of pre-made or homemade mincemeat filling in the centre of each circle.
  5. Brush the edges with egg yolk and seal with a fork pressing around the edges or by using your fingers to crimp the edges.
  6. Brush with egg wash and sprinkle with a little caster sugar, bake for 25 minutes until golden brown.
  7. Serve warm with a dusting of icing sugar.

Pie 2: The Classic Mince Pie (Some Time, With a Tin)

Method
  1. Preheat the oven to 170°C fan.
  2. Roll out the chilled pastry to about 3mm thick.
  3. Cut out circles (large enough to line your tin) and press them into the tins.
  4. Fill each case with a spoonful of mincemeat filling.
  5. Cut out smaller pastry circles or a Christmas shape (star or Christmas tree) for the tops, sealing the edges with a fork.
  6. Brush with egg yolk and bake for 25–30 minutes until golden brown.
  7. Allow to cool slightly before dusting with icing sugar. Tip: You can freeze the assembled pies (unbaked) and bake them straight from frozen, just add an extra 5–10 minutes to the baking time.

Pie 3: Posh Topped Mince Pies (Loads of Time, With a Tin)

For the Frangipane

110g butter, softened

100g caster sugar

1 egg

110g ground almonds

Method for the Frangipane
  1. Cream together the butter and sugar until light and fluffy.
  2. Beat in the egg, followed by the ground almonds. Tip: The frangipane should be light and spreadable but thick enough to hold its shape during baking. It will spread slightly, so don’t overfill the cases.
Assembly
  1. Preheat the oven to 170°C fan.
  2. Roll out the chilled pastry and cut circles to line the tray.
  3. Add a spoonful of mincemeat filling to each case, leaving room for the frangipane topping.
  4. Spoon a generous amount of frangipane on top of the mincemeat.
  5. Bake for 25–30 minutes until the frangipane is golden and puffed up.
  6. Let them cool, then dust with icing sugar before serving.

Notes:

Alcohol-Free Option: Swap out the brandy or rum for apple, orange, or cranberry juice, and you can add a splash of vanilla or almond extract for extra depth.

Mincemeat Storage: The mincemeat can be stored in the fridge for up to a month, and the flavour actually improves the longer it sits.

No Time: If you’re short on time, store-bought mincemeat works too. For added flavour, mix in a chopped apple and pear.

Enjoy creating your mince pies at any level—whether you’re short on time or want to go the extra mile with frangipane-topped treats!

What a way to celebrate Christmas! If you’re wanting more delicious recipes to impress your friends with this holiday season, make sure to check out Kirsten Tibballs’ Meringue Christmas Tree, or her Tiramisu!

Happy Holidays!