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Fruit mince pies

Name: Fruit mince pies
Yield: 12 pies
Cuisine: United Kingdom
Ingredients: 375 g Plain flour; 250 g Unsalted butter for the pastry Cold and diced.; 125 g Caster sugar for the pastry; 50 g Beaten whole egg for the pastry Weighed without shell.; 25 g Cold water for the pastry; 2.5 g Fine salt; 200 g Prepared tart apple Peeled and cored weight; grate coarsely.; 100 g Mandarin segments in juice Drained weight; pat dry and chop. No added alcohol.; 150 g Soft raisins No added alcohol.; 100 g Soft sultanas No added alcohol.; 50 g Dried currants No added alcohol.; 40 g Candied mixed citrus peel Chop small; without added alcohol.; 75 g Light brown sugar; 35 g Unsalted butter for the fruit mince; 60 g Orange juice Plain unfermented juice, not an alcoholic drink.; 10 g Lemon juice; 4 g Finely grated orange zest Coloured zest only.; 2 g Ground cinnamon; 1 g Ground ginger; 0.5 g Ground nutmeg; 25 g Flour for rolling Use light dustings.; 5 g Butter for the muffin tray; 20 g Beaten egg for brushing; 12 g Caster sugar for the tops

Makes: 12 pies
Heat: 190°C conventional
Baking time: 25–30 min
Cuisine / style: United Kingdom

190°C conventional; muffin tray on a hot baking sheet.

United Kingdom · Fruit mince pies

Fruit mince pies

Twelve buttery covered pies filled with a cooked apple, mandarin and dried-fruit mince. The filling is made with fruit juice and butter, then weighed after cooling.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Pastry	Plain flour	375 g
Pastry	Unsalted butter for the pastry	250 g	Cold and diced.
Pastry	Caster sugar for the pastry	125 g
Pastry	Beaten whole egg for the pastry	50 g	Weighed without shell.
Pastry	Cold water for the pastry	25 g
Pastry	Fine salt	2.5 g
Fruit mince	Prepared tart apple	200 g	Peeled and cored weight; grate coarsely.
Fruit mince	Mandarin segments in juice	100 g	Drained weight; pat dry and chop. No added alcohol.
Fruit mince	Soft raisins	150 g	No added alcohol.
Fruit mince	Soft sultanas	100 g	No added alcohol.
Fruit mince	Dried currants	50 g	No added alcohol.
Fruit mince	Candied mixed citrus peel	40 g	Chop small; without added alcohol.
Fruit mince	Light brown sugar	75 g
Fruit mince	Unsalted butter for the fruit mince	35 g
Fruit mince	Orange juice	60 g	Plain unfermented juice, not an alcoholic drink.
Fruit mince	Lemon juice	10 g
Fruit mince	Finely grated orange zest	4 g	Coloured zest only.
Fruit mince	Ground cinnamon	2 g
Fruit mince	Ground ginger	1 g
Fruit mince	Ground nutmeg	0.5 g
Handling	Flour for rolling	25 g	Use light dustings.
Handling	Butter for the muffin tray	5 g
Finish	Beaten egg for brushing	20 g
Finish	Caster sugar for the tops	12 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Refrigerator	Use the household fridge; reserve enough flat space for the dough or trays. A warm room is not a chilling substitute.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Medium saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Shallow filling container	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
12-hole metal muffin tray with 7 cm rim	Borrow a muffin tray. Paper cases alone do not hold their shape when filled with batter.
5 cm base and 3 cm deep wells	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
12 cm and 7.5 cm round cutters	Use a similarly sized food-safe round cutter or cut simple squares with a knife; shape and size affect baking time.
Sturdy baking sheet	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Time & temperature

Baking temperature: 190°C conventional
Baking time: 25–30 min

190°C conventional; muffin tray on a hot baking sheet.

Makes: 12 pies
Heat: 190°C conventional
Plan for: 240 min total; 90 min active

Method

01 · Cook the complete fruit-mince batch
25–35 min
Use: Prepared tart apple; Mandarin segments in juice; Soft raisins; Soft sultanas; Dried currants; Candied mixed citrus peel; Light brown sugar; Unsalted butter for the fruit mince; Orange juice; Lemon juice; Finely grated orange zest; Ground cinnamon; Ground ginger; Ground nutmeg
Put the grated apple, drained mandarin, raisins, sultanas, currants, peel, brown sugar, 35 g fruit-mince butter, orange juice, lemon juice, zest and spices in a saucepan. Heat gently, stirring, until the butter melts. Simmer gently for 15–20 minutes, stirring often, until the apple is tender and loose liquid has reduced.
Ready when: The fruit is glossy and spoonable; there is no watery pool or burnt sugar.
01 Fruit mince piesSimmer the fruit mince gently until the apple is tender and loose liquid has reduced.
02 · Cool completely and select only 540 g
45–60 min
Use: Prepared tart apple; Mandarin segments in juice; Soft raisins; Soft sultanas; Dried currants; Candied mixed citrus peel
Spread the fruit mince in a shallow container and cool completely, allowing up to 60 minutes. Stir once or twice to release heat. Refrigerate if it is ready before the pastry. Weigh 540 g of cold mixture for the pies; keep any surplus separate in the refrigerator.
Ready when: The selected 540 g filling is cold, thick and holds on a spoon without dripping.
02 Fruit mince piesCool the fruit mince completely, then weigh 540 g for the pies.
03 · Make and chill the pastry while the fruit cools
65–70 min
Use: Plain flour; Caster sugar for the pastry; Fine salt; Unsalted butter for the pastry; Beaten whole egg for the pastry; Cold water for the pastry
While the fruit filling cools, mix the 375 g pastry flour, caster sugar and salt. Rub in the 250 g cold pastry butter until no large lumps remain. Mix the 50 g pastry egg with the 25 g cold water, then stir into the crumbs. Press together gently without kneading. Flatten into a disc, wrap and refrigerate for 60 minutes.
Ready when: The pastry holds together and is cold and firm enough to roll; it is not oily or elastic.
03 Fruit mince piesBring the pastry together gently, wrap and chill until firm enough to roll.
04 · Roll about two-thirds for twelve pastry cases
20–25 min
Use: Butter for the muffin tray; Flour for rolling
Butter a 12-hole metal muffin tray with wells about 7 cm across at the rim, 5 cm across at the base and 3 cm deep. Roll about two-thirds of the pastry to 3 mm thick on a lightly floured worktop. Cut twelve 12 cm rounds, re-rolling trimmings gently as needed. Ease each into a well without stretching, pressing lightly into the base and corners; leave a small rim above the metal.
Ready when: Twelve wells have even pastry bases and sides, without thin holes or stretched corners.
04 Fruit mince piesLine all twelve wells with evenly rolled pastry without stretching it.
05 · Add 45 g filling per case and seal the lids
10–15 min
Use: Beaten egg for brushing; Flour for rolling
Divide all 540 g selected cold fruit mince between the cases, 45 g each, keeping the pastry rims clean and the filling below them. Roll the remaining pastry and usable trimmings to 3 mm thick and cut twelve 7.5 cm lids. Brush each rim lightly with some of the finishing egg, add a lid and pinch the pastry edges together. Make one small steam slit in each lid. Wrap and refrigerate any unused pastry separately.
Ready when: All twelve lids are sealed, vented and supported over equal portions of cold filling.
05 Fruit mince piesFill the twelve cases evenly before sealing them with vented pastry lids.
06 · Chill the assembled pies and heat the oven
20 min
Use:
Refrigerate the assembled tray for 20 minutes. Meanwhile, heat the oven to 190°C conventional with a sturdy baking sheet on the lower-middle rack.
Ready when: The pie shells are firm again and the oven and baking sheet are hot.
06 Fruit mince piesChill the assembled pies while the oven and baking sheet heat.
07 · Brush, sugar and bake until the bases are cooked
25–30 min
Use: Beaten egg for brushing; Caster sugar for the tops
Brush the lids lightly with the remaining finishing egg and divide the 12 g topping sugar between them. Put the muffin tray on the hot baking sheet and bake for 25–30 minutes. Shield the tops loosely with foil if they colour early; carefully loosen and lift one pie near the end to inspect its base.
Ready when: The lids and bases are golden and dry, with fruit bubbling at the vents and no pale raw pastry.
07 Fruit mince piesBake until the lids and bases are golden, checking one base carefully.
08 · Cool in the tray, then transfer to a rack
40 min
Use:
Leave in the tray for 10 minutes, then loosen the rims gently and transfer to a rack for at least 30 minutes more. Serve only when the filling is no longer scalding.
Ready when: The pastry supports each pie and the fruit filling is warm and thick.
08 Fruit mince piesLet the pies settle in the tray, then cool them on a rack before serving.

What to look for

Stage	Look / feel for	Needs attention
Cook the complete fruit-mince batch	The fruit is glossy and spoonable; there is no watery pool or burnt sugar.
Cool completely and select only 540 g	The selected 540 g filling is cold, thick and holds on a spoon without dripping.
Make and chill the pastry while the fruit cools	The pastry holds together and is cold and firm enough to roll; it is not oily or elastic.
Roll about two-thirds for twelve pastry cases	Twelve wells have even pastry bases and sides, without thin holes or stretched corners.
Add 45 g filling per case and seal the lids	All twelve lids are sealed, vented and supported over equal portions of cold filling.
Chill the assembled pies and heat the oven	The pie shells are firm again and the oven and baking sheet are hot.
Brush, sugar and bake until the bases are cooked	The lids and bases are golden and dry, with fruit bubbling at the vents and no pale raw pastry.
Cool in the tray, then transfer to a rack	The pastry supports each pie and the fruit filling is warm and thick.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The pastry becomes greasy or tears while rolling.	Warm butter or excessive handling weakens the dough.	Chill the pastry until firm and patch small tears with a thin piece of spare pastry.	Use cold ingredients, light dustings and gentle handling; avoid stretching pastry into the tin.
The top browns before the base is ready.	The top receives more heat than the pastry against the tin.	Shield the top or rim loosely with foil and continue until the base and filling meet the stated cues.	Use the specified metal pan, cooled filling and preheated baking sheet.

Storage: Once cool, refrigerate covered pies for up to 3 days, or freeze for up to 1 month. Keep surplus fruit mince covered in the refrigerator for up to 3 days; freeze for longer storage. This is a fresh filling, not a shelf-stable jar preserve.; Contains: wheat, milk, egg, sulphites if present in dried fruit or candied peel.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Fruit mince pies

Twelve buttery covered pies filled with a cooked apple, mandarin and dried-fruit mince. The filling is made with fruit juice and butter, then weighed after cooling.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Pastry	Plain flour	375 g
Pastry	Unsalted butter for the pastry	250 g	Cold and diced.
Pastry	Caster sugar for the pastry	125 g
Pastry	Beaten whole egg for the pastry	50 g	Weighed without shell.
Pastry	Cold water for the pastry	25 g
Pastry	Fine salt	2.5 g
Fruit mince	Prepared tart apple	200 g	Peeled and cored weight; grate coarsely.
Fruit mince	Mandarin segments in juice	100 g	Drained weight; pat dry and chop. No added alcohol.
Fruit mince	Soft raisins	150 g	No added alcohol.
Fruit mince	Soft sultanas	100 g	No added alcohol.
Fruit mince	Dried currants	50 g	No added alcohol.
Fruit mince	Candied mixed citrus peel	40 g	Chop small; without added alcohol.
Fruit mince	Light brown sugar	75 g
Fruit mince	Unsalted butter for the fruit mince	35 g
Fruit mince	Orange juice	60 g	Plain unfermented juice, not an alcoholic drink.
Fruit mince	Lemon juice	10 g
Fruit mince	Finely grated orange zest	4 g	Coloured zest only.
Fruit mince	Ground cinnamon	2 g
Fruit mince	Ground ginger	1 g
Fruit mince	Ground nutmeg	0.5 g
Handling	Flour for rolling	25 g	Use light dustings.
Handling	Butter for the muffin tray	5 g
Finish	Beaten egg for brushing	20 g
Finish	Caster sugar for the tops	12 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Chopping board and knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Refrigerator	Use the household fridge; reserve enough flat space for the dough or trays. A warm room is not a chilling substitute.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Medium saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Shallow filling container	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
12-hole metal muffin tray with 7 cm rim	Borrow a muffin tray. Paper cases alone do not hold their shape when filled with batter.
5 cm base and 3 cm deep wells	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
12 cm and 7.5 cm round cutters	Use a similarly sized food-safe round cutter or cut simple squares with a knife; shape and size affect baking time.
Sturdy baking sheet	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Makes: 12 pies
Heat: 190°C conventional
Allow: 240 min total; 90 min active

How do I make it?

Cook the complete fruit-mince batch
25–35 min
Put the grated apple, drained mandarin, raisins, sultanas, currants, peel, brown sugar, 35 g fruit-mince butter, orange juice, lemon juice, zest and spices in a saucepan. Heat gently, stirring, until the butter melts. Simmer gently for 15–20 minutes, stirring often, until the apple is tender and loose liquid has reduced.
Simmer the fruit mince gently until the apple is tender and loose liquid has reduced.
Ready when: The fruit is glossy and spoonable; there is no watery pool or burnt sugar.
Cool completely and select only 540 g
45–60 min
Spread the fruit mince in a shallow container and cool completely, allowing up to 60 minutes. Stir once or twice to release heat. Refrigerate if it is ready before the pastry. Weigh 540 g of cold mixture for the pies; keep any surplus separate in the refrigerator.
Cool the fruit mince completely, then weigh 540 g for the pies.
Ready when: The selected 540 g filling is cold, thick and holds on a spoon without dripping.
Make and chill the pastry while the fruit cools
65–70 min
While the fruit filling cools, mix the 375 g pastry flour, caster sugar and salt. Rub in the 250 g cold pastry butter until no large lumps remain. Mix the 50 g pastry egg with the 25 g cold water, then stir into the crumbs. Press together gently without kneading. Flatten into a disc, wrap and refrigerate for 60 minutes.
Bring the pastry together gently, wrap and chill until firm enough to roll.
Ready when: The pastry holds together and is cold and firm enough to roll; it is not oily or elastic.
Roll about two-thirds for twelve pastry cases
20–25 min
Butter a 12-hole metal muffin tray with wells about 7 cm across at the rim, 5 cm across at the base and 3 cm deep. Roll about two-thirds of the pastry to 3 mm thick on a lightly floured worktop. Cut twelve 12 cm rounds, re-rolling trimmings gently as needed. Ease each into a well without stretching, pressing lightly into the base and corners; leave a small rim above the metal.
Line all twelve wells with evenly rolled pastry without stretching it.
Ready when: Twelve wells have even pastry bases and sides, without thin holes or stretched corners.
Add 45 g filling per case and seal the lids
10–15 min
Divide all 540 g selected cold fruit mince between the cases, 45 g each, keeping the pastry rims clean and the filling below them. Roll the remaining pastry and usable trimmings to 3 mm thick and cut twelve 7.5 cm lids. Brush each rim lightly with some of the finishing egg, add a lid and pinch the pastry edges together. Make one small steam slit in each lid. Wrap and refrigerate any unused pastry separately.
Fill the twelve cases evenly before sealing them with vented pastry lids.
Ready when: All twelve lids are sealed, vented and supported over equal portions of cold filling.
Chill the assembled pies and heat the oven
20 min
Refrigerate the assembled tray for 20 minutes. Meanwhile, heat the oven to 190°C conventional with a sturdy baking sheet on the lower-middle rack.
Chill the assembled pies while the oven and baking sheet heat.
Ready when: The pie shells are firm again and the oven and baking sheet are hot.
Brush, sugar and bake until the bases are cooked
25–30 min
Brush the lids lightly with the remaining finishing egg and divide the 12 g topping sugar between them. Put the muffin tray on the hot baking sheet and bake for 25–30 minutes. Shield the tops loosely with foil if they colour early; carefully loosen and lift one pie near the end to inspect its base.
Bake until the lids and bases are golden, checking one base carefully.
Ready when: The lids and bases are golden and dry, with fruit bubbling at the vents and no pale raw pastry.
Cool in the tray, then transfer to a rack
40 min
Leave in the tray for 10 minutes, then loosen the rims gently and transfer to a rack for at least 30 minutes more. Serve only when the filling is no longer scalding.
Let the pies settle in the tray, then cool them on a rack before serving.
Ready when: The pastry supports each pie and the fruit filling is warm and thick.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The pastry becomes greasy or tears while rolling.	Warm butter or excessive handling weakens the dough.	Chill the pastry until firm and patch small tears with a thin piece of spare pastry. Use cold ingredients, light dustings and gentle handling; avoid stretching pastry into the tin.
The top browns before the base is ready.	The top receives more heat than the pastry against the tin.	Shield the top or rim loosely with foil and continue until the base and filling meet the stated cues. Use the specified metal pan, cooled filling and preheated baking sheet.

Useful recipe notes

Contains: wheat, milk, egg, sulphites if present in dried fruit or candied peel.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Fruit mince pies at a glance

Makes: 12 pies
Heat: 190°C conventional
Baking time: 25–30 min
Cuisine / style: United Kingdom

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Plain flour	375 g	100%
Unsalted butter for the pastry	250 g	66.7%
Caster sugar for the pastry	125 g	33.3%
Beaten whole egg for the pastry	50 g	13.3%
Cold water for the pastry	25 g	6.7%
Fine salt	2.5 g	0.7%

Method

01 · Cook the complete fruit-mince batch

02 · Cool completely and select only 540 g

03 · Make and chill the pastry while the fruit cools

04 · Roll about two-thirds for twelve pastry cases

05 · Add 45 g filling per case and seal the lids

06 · Chill the assembled pies and heat the oven

07 · Brush, sugar and bake until the bases are cooked

08 · Cool in the tray, then transfer to a rack

What to look for

Troubleshooting

How do I make it?

Cook the complete fruit-mince batch

Cool completely and select only 540 g

Make and chill the pastry while the fruit cools

Roll about two-thirds for twelve pastry cases

Add 45 g filling per case and seal the lids

Chill the assembled pies and heat the oven

Brush, sugar and bake until the bases are cooked

Cool in the tray, then transfer to a rack

What can go wrong, and how can I fix it?

Fruit mince pies at a glance