Ingredients

2 large oranges

2 lemons

2 1/4 cups (450 g) granulated sugar, divided

1 small apple, peeled, cored, finely chopped

1/2 cup packed light brown sugar

1/2 cup raisins

1/2 cup suet or unsalted butter, grated

1/3 cup currants

1/2 orange, juiced

1/2 lemon, juiced

2 tablespoons brandy

1/2 teaspoon ground nutmeg

2 pie crusts

1 large egg, beaten

Powdered sugar, for dusting

Instructions

Step 1: Prepare the candied mixed peel by cutting the oranges and lemons into segments. Run a sharp knife carefully between the pith and the flesh to remove clean peels, reserving the fruit for juice or other uses.

Step 2: Slice the peels into 1/4-inch-thick ribbons and add them to a large pot of boiling water. Reduce heat to medium and cook until tender, about 30 minutes.

Step 3: Strain the peels and wipe out the pot. Add 2 cups of granulated sugar and 2 cups of water, bring to a boil, then add the peels. Simmer on medium-low heat until peels are translucent, about 20 minutes. Strain and transfer to a wire rack to cool.

Step 4: Toss the cooled peels with the remaining 1/4 cup of sugar in an airtight container. Let sit until ready to use or for up to 6 weeks.

Step 5: For the mince pie filling, combine the chopped apple, brown sugar, raisins, suet or grated butter, currants, orange juice, lemon juice, brandy, nutmeg, and 1/3 cup of the finely chopped candied peel in a large bowl. Cover and refrigerate overnight.

Step 6: Roll out the pie dough into two 13-inch-wide rounds. Use a 4- to 5-inch cookie or biscuit cutter to cut 12 rounds for the bottoms. Cut 12 matching tops using a star-shaped or smaller cutter.

Step 7: Press the rounds into the cups of a 12-cup muffin tin, pricking the bottoms a few times with a fork. Chill the bottoms and tops in the refrigerator for 30 minutes or freeze for 10 minutes.

Step 8: Preheat the oven to 400ºF (200ºC). Fill the bottoms two-thirds full with the mincemeat mixture. Place tops over the filling, pressing gently and cutting slits if using full rounds for ventilation. Brush all pies with beaten egg.

Step 9: Bake the pies for 20 to 25 minutes, until the crusts are golden and the filling is bubbling underneath.

Step 10: Let the pies cool until slightly warm, then transfer to a platter and dust lightly with powdered sugar before serving.

Tips & Variations

For a richer flavor, substitute suet with grated unsalted butter if preferred.

Add a pinch of cinnamon or mixed spice for a warmer aromatic twist.

If you want a smoother texture, pulse the mincemeat filling lightly in a food processor before assembling the pies.

Use ready-made pie crusts to save time without compromising taste.

FAQs

Can I make the mince pies ahead of time?

Yes, you can prepare the filling and dough in advance. The filling tastes better after resting overnight, and baked pies can be refrigerated and reheated before serving.