This is a beautifully simple, no fuss sweet mincemeat recipe, absolutely perfect for your homemade mince pies, once you have made it, you can keep it in air tight sterile jars, it’ll keep for 6 months, and the flavour will get better as it matures 

I’ve added in my Sweet Pastry Recipe too, it’s the one I use for my mince pies, so please give my recipes a try, they aren’t difficult and you will taste the difference 

Mincemeat Recipe 

Shopping List 

250g raisins 

375g currants 

100ml brandy 

1 lemon zested and juiced 

300g suet

250g dark brown sugar 

100g mixed peel

Good pinch of nutmeg 

1 large Apple, peeled, cored and grated 


Soak the dried fruit in the brandy for at least 2 hours 

Now add all the other ingredients and mix well 

The mincemeat mix can be used straight away but benefits from maturing, I’d leave it for at least 3 days,

Transfer to sterile jars and store 


This is the recipe for the sweet pastry I use for my mince pies, I love the short, crumbling texture that is so much better than shop mass produced mince pies 

Shopping List 

375g plain flour 

260g butter 

125g caster sugar 

1 large egg 


Rub the butter, flour and sugar together until you have breadcrumb texture 

Add the egg and gently bring together, DO NOT OVER WORK 

Wrap in cling film for at least 1 hour until ready to use 
I love to serve these slightly warm with a glass of mulled wine, give them a go and let me know how you get on 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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