Traditional Irish Mince Pies Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: This Traditional Irish Mince Pies Recipe is delicious and really quick to make.

• Mince Pies are renowned for their complex and satisfying flavors from spiced, sweet, and boozy dried fruit filling and the buttery crust.
• The texture contrasts with flaky pastry and the slightly moist, chewy, and perfectly sticky mincemeat creates an irresistible mouthfeel.
• Especially when crafted in the traditional Irish way, Mince Pies will hug you with warmth and nostalgia from the inside out!

Embracing my Irish roots, Mince Pies hold an irreplaceable place in my cherished holiday food traditions. Growing up in Ireland, it was a staple at any dinner or gathering around Christmas! Everything about it screams the holidays for me. Now that I’m in the U.S. and with my American family, I plan on continuing this delightful tradition by savoring the essence of  Traditional Mince Pies or Mum’s Mince Pies with Coconut Topping, where the aromatic touch of Mincemeat adds that extra holiday magic!

I’m proud to say there’s a connection to the much-loved O’Driscolls Irish Whiskey used in this recipe. My cousin, Michael J Stafford is the managing director of Stafford Bonded in my hometown of Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr). Michael has chronicled the history of the Stafford family in Wexford beautifully on the Stafford Bonded website,  O’Driscolls Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other grandfather, a true inspiration and a great storyteller who recently passed away at 104. You will understand the inspiration when you hear Diarmuid talk of the O’Driscoll family.

IMPORTANT NOTE: This recipe was improved and updated on 12/13/2023, to include a new step-by-step tutorial video, new photography, explanations of key ingredients, answers to the most commonly asked questions, and Pro Chef Tips.

Table of Contents

• What are Traditional Irish Mince Pies?
• Tools for Irish Mince Pies
• Key Ingredients for Traditional Irish Mince Pies
• How to Make Traditional Irish Mince Pies
• How to Store Traditional Irish Mince Pies
• Can You Make Mince Pies In Advance and how to Freeze Mince Pies?
• FAQs
• Gemma’s Pro Chef Tips
• More Traditional Irish Recipes

What are Traditional Irish Mince Pies?

Traditional Irish Mince Pies are a classic Christmas treat in Ireland, as well as in the United Kingdom and other parts of the world.

• These pies have a sweet and spiced filling made from mincemeat, which typically includes a mixture of boozy dried fruits such as raisins, currants, and sultanas, as well as apples, spices like cinnamon and nutmeg, and butter or suet. All are encased in a shell of shortcrust, puff pastry, or pie crust.
• Served warm with whipped cream, ice cream, or Irish Brandy butter, golden brown Mince Pies with flavorful filling are often enjoyed during the Christmas season and are a staple of holiday celebrations in Ireland and beyond.

Tools for Irish Mince Pies

• For Mincemeat

  • Measuring cups and measuring spoons
  • Large mixing bowl
  • Wooden spoon
  • Box grater
  • Zester
  • Reamer/juicer
  • Medium saucepan
  • Glass jars for storage

• For Pie Crust

  • Measuring Cups and Spoons
  • Food Processor
  • Mixing Bowl
  • Rolling pin
  • Pie pan

Key Ingredients for Traditional Irish Mince Pies

• For Mincemeat

  • Cooking apple

    • Use peeled and cored Granny Smith apples for the best flavor and texture.
    • Bramley apple will be your go-to cooking apple in Ireland or the UK. They are very sour to eat raw but are one of the best apples working beautifully in baking, such as in an  Apple Crumble or Apple Strudel.

  • Raisins, currants, and sultanas

    • Raisins are from different types of grapes dried for around 3 weeks in a dark brownish color.
    • Currants are dried from a variety of small, seedless grapes called “Black Corinth” and “Carina.”
    • Sultanas/golden raisins are dried from green seedless grapes and are typically coated in an oil-based solution before drying to speed up the process to have a lighter golden color.

  • Candied mixed citrus peel

    • Candied peels add sweetness, a unique citrus flavor, and a delightful, chewy, and slightly firm texture to mincemeat.

  • Mixed spice

    • Mixed spice in mincemeat adds warmth, balancing the sweetness of mincemeat.
    • It also adds aromatic complexity, depth, and a traditional holiday flavor.

  • Citrus zest and juice

    • Lemon zest and lemon juice with orange zest and orange juice, bring vibrant and refreshing elements to mincemeat, enhancing both the flavor and aroma.
    • They also complement the other ingredients in this classic holiday mixture.

  • Muscovado sugar

    • Muscovado sugar adds moisture and can enhance the overall richness and complexity of mincemeat.
    • You can also use dark brown sugar instead.

  • O’Driscolls Irish Whiskey

    • I love using Irish whiskey for the most authentic flavor.
    • Brandy or rum will also work.

  • Butter

    • Butter’s savory and creamy profile complements the sweetness of sugars and dried fruit.
    • As a source of fat, butter contributes to moisture and tenderness.
    • Butter melts during baking, coating the other ingredients thus resulting in a more cohesive filling.

• For Pie Crust

  • All-purpose flour

    • All-purpose flour (aka, “plain flour”) has a protein content of around 9-11% which is perfect for forming the needed amount of gluten to hold shape and handle moisture without being chewy.

  • Powdered sugar

    • Powdered sugar sweetens the pie dough.
    • When incorporated into a pie crust, it can create a smoother and more delicate texture compared to granulated sugar. This can lead to a more tender and crumbly crust.
    • Make your own using my recipe for How to Make Powdered Sugar.

  • Salt

    • Salt enhances the flavors.

  • Butter

    • Butter is around 80% milk fat and 20% water. Hence butter provides a high percentage of fat and a low percentage of water to form a crumbly texture instead of chewy gluten.
    • Butter also deeply enriches the flavor.

  • Egg yolk

    • Egg yolks enrich flavors and bind ingredients into a homogenous mixture.

  • Cold water

    • Ice water helps maintain the fat’s solid state which melts in a hot oven, creating small pockets of steam. These steam pockets contribute to the flakiness of the crust.
    • Using cold water slows down the development of gluten, resulting in a more tender and delicate crust.
    • Cold water also makes the dough less sticky and easier to handle.

How to Make Traditional Irish Mince Pies

How to Make Mincemeat:

• Prepare ingredients: In a large bowl add all of the above ingredients. Cover and allow to soak and hydrate overnight or for a minimum of 12 hours.
• Cook ingredients: The next day add the contents of the bowl to a medium-sized saucepan. Simmer uncovered over medium/low heat for roughly 10-15 minutes until the liquid reduces and thickens slightly. This is a saucy recipe, don’t cook off all of the liquid (see video for consistency).
• Enjoy: Stir well before use.

How to Make a Perfect Homemade Pie Crust:

Double the pie crust recipe.

• Mix dry ingredients: mix flour, butter, powdered sugar, and salt in a bowl. Then rub in cold, cubed butter using your fingers or in a food processor until the mixture resembles coarse breadcrumb.
• Mix wet ingredients:  whisk the egg yolk and water in a separate jug, then add to the dry mixture.
• Forming the dough:  pull it together to incorporate any dry pieces or pulse in the food processor until a dough forms.
• Chill the pie crust: well wrap it in plastic wrap for 60 minutes to allow the gluten to relax before rolling.

How to Make Mince Pies

• Prepare:  Butter a 12-well cupcake pan or muffin tin and preheat the oven to 400°F (200°C).
• Roll out the pie crust: On a floured surface, roll the dough to roughly ¼-inch thickness.
• Assemble the pies: 
  • Using a 3 ½-inch cutter, cut out 12 circles, and press in the prepared cupcake pan.
  • Fill the pastry ¾ of the way full with my Homemade Mince Meat.
  • Re-roll any scraps and using a 3-inch cutter, cut more rounds for the tops of the pies. Also using festive cutters cut shapes like stars, trees, holly, etc that can also be the top of the pie.

• Bake the Mince Pies: Bake at 400°F (200°C) for 15-20 minutes or until golden brown and bubbling.
• Serve: Sprinkle powdered sugar and serve warm with Brandy Butter or Whipped Cream.

How to Store Traditional Irish Mince Pies

Store leftovers in an airtight container at room temperature for up to 2 days. The pies can also be frozen for up to 8 weeks. Re-heat in a 300℉ (150℃) for about 10 minutes.

Can You Make Mince Pies In Advance and How to Freeze Mince Pies?

Yes, you can make mince pies in advance and freeze both raw and baked mince pies. Freezing allows you to prepare them in advance and enjoy them later. Here’s how to freeze mince pies:

• Freezing Raw Mince Pies:

  • Prepare the mince pies: Assemble the mince pies as you normally would, with the filling in the pastry but without baking them.
  • Place on a tray: Arrange the raw mince pies on a baking tray lined with parchment paper, making sure they are not touching each other.
  • Freeze individually: Place the tray in the freezer and freeze the pies individually for a few hours or until they are solid.
  • Transfer to a freezer bag or container: Once the individual mince pies are frozen, transfer them to a freezer bag or airtight container. Make sure to label the container with the date.
  • Store in the freezer: Keep the mince pies in the freezer until you’re ready to bake them.
  • Bake from frozen: Remove the desired number of raw mince pies from the freezer, place them on a baking tray, and bake according to the original recipe. You may need to add a few extra minutes to the baking time.

• Freezing Baked Mince Pies:

  • Bake the mince pies: allow baked Mince Pies to cool completely.
  • Wrap individually (optional): If you prefer, you can wrap each baked mince pie individually in plastic wrap before freezing.
  • Transfer to a freezer bag or container: Place the baked mince pies in a freezer bag or airtight container, separating layers with parchment paper if needed.
  • Label and store: Label the container with the date and store the mince pies in the freezer.
  • Reheat frozen Mince Pies: Preheat your oven and place the frozen baked mince pies on a baking tray. Reheat in the oven until they are heated through and the pastry is crisp. This typically takes about 10-15 minutes at 350°F (175°C), but times may vary, so keep an eye on them.

FAQs

• Is There Ever Meat in Mincemeat?

  Nowadays, no, not technically, however, some bakers still use suet which is what was used traditionally as the fat. Make sure to read the label in case you are vegan/vegetarian. Suet is the hard fat that encases the pig’s kidney fat. I use melted butter in my recipe instead of suet so everyone can enjoy it! You can use vegetable shortening too, choose a hard baking type.

• Can I use whole wheat flour for mince pies’ crust?

Yes, you can use whole wheat flour, but it will result in a denser, nuttier crust.

• Can I freeze traditional mincemeat?

  Yes, traditional mincemeat can be frozen in airtight containers for extended storage. Thaw and bring to room temperature before using.

• Can I omit alcohol in mince pies filling?

  Yes, you can omit alcohol, but it adds depth of flavor. Consider using apple juice, orange juice, or other fruit juice or tea as a non-alcoholic alternative.

• Can I use different types of dried fruits for mince pies?

  Yes, you can customize the dried fruits. Common choices include dried cranberries, raisins, currants, sultanas, dried apricots, or dried blueberries.

  Can I substitute fresh fruit for dried fruit in mince pies?

  It’s not recommended as the dried fruits contribute sweetness, texture, and a concentrated flavor essential to traditional mincemeat.

  Can I make a vegan version of traditional Mince Pies?

  Yes, you can use vegetable-based suet or vegan butter as a substitute for butter or traditional suet, and ensure other ingredients are plant-based.

Gemma’s Pro Chef Tips

• Too much water in your crust which evaporates during baking causes it to shrink. To prevent the crust from shrinking, add the minimum amount of water that you need to pull your dough together into a ball, lash in water if needed.
• Take care not to overwork with the pastry. Carefully line your cupcake tin wells pushing the pastry into the edges. Leave excess dough on the edges. Leave it rough as you will discard after baking.
• Hard spirits (vodka, whiskeys etc) tend to be 40 to 60% alcohol (most down around 40) with 40 to 60% being water. Substituting alcohol for water in mince pies crust means less evaporation during baking hence less chance of crust shrinking. Alcohol does not contribute to forming a gluten network as water does, so it makes it easier to roll the crust without toughening it.
• You can blind bake the crust without filling from frozen at 400°F for roughly 10 minutes to have the bottom sealed then continue with the filling.
• If you don’t have Mixed Spice you can make my Mixed Spice recipe or you can use Pumpkin Pie Spice which is made up of similar spices.
• Can’t find Candied Peel? Make your own Candied Mixed Peel.  It’s easy and inexpensive.
• Muscovado sugar: This gives the mincemeat a dark, rich, treacle kind of flavor. If you don’t have any you can substitute dark brown sugar. Check out my Ultimate Guide to Different Types of Brown Sugars to see the differences and how to use them.

More Traditional Irish Recipes

• Aunty Rosaleen’s Traditional Irish Christmas Cake Recipe
• My Mum’s Christmas Pudding
• Holiday Gingerbread Trifle (Irish Recipe)
• Irish Shortbread Christmas Tree Cookies
• Traditional Irish Brandy Butter

IMPORTANT NOTE: This recipe was improved and updated on 12/13/2023, to include a new step-by-step tutorial video, new photography, explanations of key ingredients, answers to the most commonly asked questions, and Pro Chef Tips.

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