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Becky’s Mince Pies

a festive treat for all to eat

Perfect served with a spoonful of wonderful Rodda’s Cornish clotted cream or even Rodda’s brandy clotted cream!

ingredients 15 ingredients
Prep Cooking
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  • For the pastry
  • 450g Flour
  • 110g chilled butter
  • 110g lard
  • Mincemeat Recipe (or 500g readymade)
  • 85g suet
  • 85g candied mixed peel
  • 85g currants
  • 85g raisins
  • 85g chopped apple
  • 85g soft dark brown sugar
  • 1tsp mixed spice
  • pinch of nutmeg and cinnamon
  • Zest and juice of one orange
  • 4 tbs brandy or rum



Mincemeat (1 day in advance)

Combine all the ingredients except the Gin in a bowl and then cover and leave for 12 hrs

Place in oven at 120c for three hours to let the suet and sugar melt

Leave to cool then stir in Brandy either use straight away or place in a jar with a disc of wax paper to seal with lid


Cut the chilled butter and lard into small cubes and then rub in to the flour using finger tips to achieve a fine crumb. Alternatively crumb in a food processor to a fine sandy texture.

Add water a tablespoon at a time to bring ingredients together to form a dough but do not over mix it just needs to come together to form a rough dough wrap in cling film and place in fridge for two hours

Roll the pastry out to about 3-4 mm and cut out 12 larger circles 75mm (3in) and 12 smaller circle 62mm (2.5in) place larger circles in baking tin and prick the bottom of the pastry with a fork

Fill the pastry cases with mincemeat

And top with smaller circle. Mix a little milk with an egg to make an eggwash and paint the lids with egg wash before sprinkling with granulated sugar

Bake in preheated oven for 30-35 mins

Remove from oven leave to cool then sprinkle over icing sugar and a dollop of Rodda’s Clotted cream

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