Recipe test: Jamie Oliver’s Mincemeat Pie

26 Dec

Make no mistake, this does not look like a traditional minced meat pie. I gravitated towards this recipe partly due to incredible confusion upon realizing this is not a dessert; mind you minced meat pie is by no means ‘traditional’ for me though now it will be! This recipe is also great for the person who loves contrasting textures; you’ll be really happy with the crunchiness of the phyllo dough working with the flaky puff pastry. the pinwheels are a delight to make and the flavours can only be described as ‘christmas’ wrapped in a neat little spiral package. I found the recipe very true to life except for the philo pastry, which turned a bit more tanned than I would have liked but you’ll just have to be sure sparing with the egg wash and it should be fine. Happy Holidays!


  • 100g/3½ oz good-quality mincemeat
  • 25g/¾ oz dried cranberries or blueberries, chopped
  • zest of 2 clementines
  • a splash of sherry or brandy
  • flour, to dust
  • 250g/8oz good puff pastry
  • 1 pack filo pastry
  • 50g/1¾ oz melted butter
  • 1 free-range or organic egg, beaten
  • 50g/1¾ oz flaked almonds
  • icing sugar, to dust 


Preheat the oven to 200°C/400ºF/gas 6. Scoop the mincemeat into a mixing bowl and mix in the dried berries, the clementine zest and the sherry or brandy.
Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20x40cm/8×16 inch and the thickness of a pound coin. Thinly spread the mincemeat over the pastry, leaving a 1cm/½ inch gap around the edges. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.
Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.

Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.
Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.

P.S. You can freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling film) or in a plastic container. Just reheat them in a hot oven straight from the freezer.

Photos: Megan Cui


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