More-ish Mince Pies!

Christmas wouldn’t be the same without a plate of mince pies. Serve them warm straight from the oven and they’ll disappear quick!

Serves 12 Prep time 25 mins Bake time 25 mins
More-ish Mince Pies!


200g plain flour
100g unsalted butter, cubed
pinch of salt
4 tbsp Belvoir Ginger Cordial
For the filling:
200g mincemeat
75g ready to eat dried apricots, chopped
50g glace cherries, chopped
4 tbsp Belvoir Ginger Cordial
a little milk for brushing

Equipment: 12 hole patty tin 8cm round, fluted cutter, a 4cm star shaped cutter


1. Prepare the filling: place the mincemeat, apricots, cherries and cordial in a bowl, cover and leave to soak for at least 30 mins ore overnight if time allows.

2. Make the pastry: place the flour, icing sugar, butter and salt in a food processor and blitz until it looks like breadcrumbs. Alternatively, place the dry ingredients in a bowl and rub in the butter using your fingertips.

3. Add the cordial to the pastry crumb mix and blitz in the processor or stir in with a knife, until the mixture comes together and forms a ball. Wrap and chill for 20 mins.

4. Preheat the oven to 200oC/Fan 180oc/Gas Mark 6.
Roll out the pastry on a lightly floured surface until it is 3mm thick. Use a 8cm round, fluted cutter to press out 12 pastry circles. Use these to line a 12 hole patty tin, pressing the pastry into the base and sides of each hole.

5. Reroll the pastry to a 3mm thick and use a small star shaped cutter to press out 12 stars. Divide the mincemeat filling between the pastry cases and place a pastry star on top of each. Brush with a little milk. Stand the tray on a baking sheet and bake in centre of the oven for 25mins until the tops are golden.