Yummy! I'm making my mince pies this weekend, I'm in New Zealand so the traditional ingredients can feel a bit heavy as it's mid-summer here. I use tangy dried apricots from Central Otago (not the sweet Turkish ones), dried cranberries, golden sultanas, grated apple and carrot, and it's spiced with cinnamon and ground cardamom. Also mixed with brandy so it keeps for ages if we don't use it all at Christmas, just gets better with age. Incidentally I just leave the suet out and it's never been missed. I'm pretty sure that's just a relic from the days when these pies actually included minced meat.
Apparently the suet coats the fruit to stop the apple fermenting. According to Delia Smith, anyway! Though she warms it in the oven to melt the suet before putting the alcohol in.
I made my mincemeat this time last year. I still have about a liter left on the bottom shelf of my refrigerator. Last week I pulled it out to take a look for spoilage. Smelled amazing. No mold or discoloring. I took a taste and was delicious and very booze. I read an article from some International Baking Institute, people that are smarter than me. They said as long a a sterile jar was used and the recipe contained some kind of Alcohol and stored in a refrigerator, that it would last forever. So I sterilized a new jar on my dishwasher and transferred the mincemeat to the new jar.
My mum absolutely loves mince pies. I had an opportunity to visit the UK on a work secondment in 2017 and thankfully during Christmas, it was my first time trying mince pies and they were utterly delicious I decided to take a couple of boxes back home to India, after I reached home my mum tasted mince pies for the first time ever and absolutely loved them. Thank you so much Jem for this wonderful recipe. Compliments of the season xx
Jemma I like you very very much, 🤩 However Sally became my BFF through the lockdown and now I miss her very much. Sally's literaly sunshine and rainbows in person form and I hope we see her a lot lot lot in the following weeks. 🤞🏻
Sally Dean and all the rest are great but nobody beats Jemma she's the reason I start watching these videos together they all make a great team happy holidays
Made these for Christmas this year and took them over to Vancouver to share with my son and his family, they loved them. The best mince pies I’ve ever made (and I’ve made quite a few over the years) thank you cupcake Jemma xx
You are a mind reader! I made your mincemeat a few weeks ago and was just thinking it was a shame there was no classic mince pie recipe from you. Thanks!
For my gas oven I set the temp at mark 5 (190c - non fan) & the pies were perfection. Even without the addition of cinnamon & orange zest this pastry recipe stands out. So much so, the ratio of butter/flour will be my standard from this point forward. It's melt-in-the-mouth crumbly!
I was searching through your channel yesterday for a recipe like this! I can't believe a day later you've posted one 🥳 I can't wait to try this, your recipes are always fab! X
I have a snowflake cookie cutter with a plunger that embosses an imprint on top of the pastry that I use for my little pies. Your pastry looks very interesting with the addition of cinnamon and orange zest.
I make mincemeat from my own recipe using butter as It’s hard getting suet here in Sweden, had a jar left over that stood til the next Christmas, it was fine:) actually it was gorgeous.
I've always just left the suet part out - I don't really like the idea of it and haven't found it necessary to be honest. Butter would be a good substitute though I guess.
I have left my fruit in alcohol for a whole year and it is absolutely fine, I make my Xmas cakes in December and then soak more fruits again for the following Xmas and it's absolutely amazing lol
I’ve never eaten mince pie or any mincemeat. I don't remember ever seeing them anywhere where I live to even try. I don't remember seeing some of those fruit ingredients at my local store, either. I’m going to have to look around and pay attention. Also, I think Sam needs to get his kitchen clock fixed. Jemma put the crust in the fridge for 2 hours to rest, but the clock hands looked like they only moved about 10 minutes. 😉 Thanks for sharing this with us. As I said, I’ve never seen some of the ingredients so I'm having trouble imagining the taste, but they look very intriguing.
Wowza, I always thought these were a strange mix of actual beef mince and fruit and due to my laziness and the fact they sounded horrific I never bothered to google them 😬 But now I know the truth 🤯 and it's not as shocking 😂 ❤️ From Australia
I like a tart crust pastry because the egg helps it become more moldable without cracking easily. I originally used the crust you used here and it cracked Way too much and frustrated me. Last year I used left over tart crust pastry and loved how moldable it was without cracking.
Can you please show us a filo and creme patisserie mince pie, and one with a shortcrust case with mince and a frangipane top. I have been buying the latter from a well known store recently and can’t get enough of them.
Im a brit in the US, brought up on mince pies, can't get the currants in the US, so make them with 'none such mincemeat' in a jar, same with the christmas cake, is the same minus the suet
'two hours later', clock went from 11:50 to 12:05!!! You must've had a dough ready! This recipe is awesome. But WHY is it called mincemeat if there's no meat in it? :O
Originally, in earlier English, "meat" just meant "food" and only later in time did it become restricted to meaning the flesh of an animal. The old saying, 'one man's meat is another man's poison' uses that original meaning of the word. So, once upon a time mincemeat just meant minced food.
This was my 1st attempt at mince pies and they tasted amazing… the only problem I had was with the cupcake tin, it was brand new and i powdered it, but still got stuck to the tin… so only a couple survived.. I then did another batch after greasing the tin… same thing happened… so I don’t know where I went wrong.. the oven was at correct temperature.
I would definitely use some candied peel because they have a very specific flavour which really rounds off the mince pies but sure, sultanas will work on their own
OK what is their actual meat in the men’s pie or is it just the fruits. I live in the US and I would love to make these for my grandmother who is from the UK. But I kind of want to surprise her when it comes time how do we get it to the stage it it was in the jar
Just use apple juice. The alcohol inhibits spoilage, so be sure to treat the mince without it as a fresh ingredient -- refrigerate, use within a week etc.
I just leave it out and have never missed it. Some other people commenting have said they use butter instead, but honestly, I don't think it's necessary, it's more likely just tradition, probably from the days when the pies actually included minced meat, so some animal fat helped to moisten and add flavour.
You could convert the recipe to gluten free by using a good quality gluten-free flour blend - a blend or mix of different gluten-free flours is essential to get a good result (e.g. my all-purpose gluten-free flour is a mix of 30% glutinous/sticky white rice flour, 30% potato starch, 20% sorghum or jowar flour, and 20% brown rice flour). Include in the weight of the flour the recommended amount of a good binder e.g. xanthan or guar gum, or psyllium husks, or similar. This makes up for the lack of gluten which is usually essential in pastry, absolutely necessary in bread, but not so important in cakes. You could also use egg white instead of water to bind the pastry as the extra protein in egg white helps make up for the lack of structure that the gluten in wheat flour usually provides. Good luck!
Yummy! I'm making my mince pies this weekend, I'm in New Zealand so the traditional ingredients can feel a bit heavy as it's mid-summer here. I use tangy dried apricots from Central Otago (not the sweet Turkish ones), dried cranberries, golden sultanas, grated apple and carrot, and it's spiced with cinnamon and ground cardamom. Also mixed with brandy so it keeps for ages if we don't use it all at Christmas, just gets better with age. Incidentally I just leave the suet out and it's never been missed. I'm pretty sure that's just a relic from the days when these pies actually included minced meat.
This is really brilliant info, thanks! Your pies sound delicious!
@@CupcakeJemma hello!! 🤩 The apricot and cardamom combo is a definite winner.
Apparently the suet coats the fruit to stop the apple fermenting. According to Delia Smith, anyway! Though she warms it in the oven to melt the suet before putting the alcohol in.
Fiona - I’m not a raisin/sultana fan so I really like your more tart take on a mince pie! This is a combination I’m willing to try.
Thanks for this Fiona! also from NZ - so will be trying out your suggestion this year I think!
Hahaha! The little stag's visit at 10:07 had me in stitches! Lovely recipe, can't wait to try it!
"Oh, what a good boy am i!"
I made my mincemeat this time last year. I still have about a liter left on the bottom shelf of my refrigerator. Last week I pulled it out to take a look for spoilage. Smelled amazing. No mold or discoloring. I took a taste and was delicious and very booze. I read an article from some International Baking Institute, people that are smarter than me. They said as long a a sterile jar was used and the recipe contained some kind of Alcohol and stored in a refrigerator, that it would last forever. So I sterilized a new jar on my dishwasher and transferred the mincemeat to the new jar.
My mum absolutely loves mince pies. I had an opportunity to visit the UK on a work secondment in 2017 and thankfully during Christmas, it was my first time trying mince pies and they were utterly delicious I decided to take a couple of boxes back home to India, after I reached home my mum tasted mince pies for the first time ever and absolutely loved them. Thank you so much Jem for this wonderful recipe. Compliments of the season xx
I just cracked open the mincemeat that I made, from your recipe, 2 years ago! It's still good! Making these mince pies with it as we speak.
Jemma I like you very very much, 🤩 However Sally became my BFF through the lockdown and now I miss her very much. Sally's literaly sunshine and rainbows in person form and I hope we see her a lot lot lot in the following weeks. 🤞🏻
Sally was and is our friend throughout the lockdowns ☺️
I absolutely adore Sally but it’s been AGESSSSSS since we’ve seen Jemma. So I’m glad she’s back and stays here for awhile.
Sally Dean and all the rest are great but nobody beats Jemma she's the reason I start watching these videos together they all make a great team happy holidays
Ah Sally…how we miss her. A ray of positivity in these gloomy times ❤️
@@djme-123 You couldn't have said it more beautifly. 🌞
Made these for Christmas this year and took them over to Vancouver to share with my son and his family, they loved them. The best mince pies I’ve ever made (and I’ve made quite a few over the years) thank you cupcake Jemma xx
*Sams kitchen is just adorable*
That's Sam's kitchen I believe.😀
We've always made our own, and I can confirm that it does keep for a year.
The smell in my kitchen, is unbelievable ❤
Hi Jemma in Barbados we just add a little rum every month so that it don't get too dry or spoiled and it can last for years.
You are a mind reader! I made your mincemeat a few weeks ago and was just thinking it was a shame there was no classic mince pie recipe from you. Thanks!
For my gas oven I set the temp at mark 5 (190c - non fan) & the pies were perfection. Even without the addition of cinnamon & orange zest this pastry recipe stands out. So much so, the ratio of butter/flour will be my standard from this point forward. It's melt-in-the-mouth crumbly!
Thanks Jemma , nice way to do festive mince pies ❤
When we make rum cake it's about the same except we keep it soaking for a year or more and makes the cake devine. ♥
Me too 😊
lol the deer sliding in at 10:04
The first time I've ever seen a recipe for mincemeat! So interesting; thank you🌟🌟
I was searching through your channel yesterday for a recipe like this! I can't believe a day later you've posted one 🥳 I can't wait to try this, your recipes are always fab! X
Love your videos from Australia! I made these for Christmas and they worked a treat
I once kept a Christmas cake (which is pretty much the same, I mean dried fruit and booze and all) for about a year, and it was marvelous
Thank you Jemma ive been looking for a mince pie recipe will make these
Made mincemeat from your original recipe and yes it does keep, in my case 1 year, in a sterilised jar stored in a cool place.
So happy n looking forward on Friday just to watch their channel 😍
I have a snowflake cookie cutter with a plunger that embosses an imprint on top of the pastry that I use for my little pies. Your pastry looks very interesting with the addition of cinnamon and orange zest.
So nice to have Jemma in the lead... great idea, thanks!
i have used mincemeat over 2 years old and it was fine it was home made
I have a Welsh Mincemeat recipe which uses butter instead of suet. Keeps really well and improves over time.
Someone else in the comments mentioned that possibility too. Personally, I just leave that ingredient out and the result is still delicious!
I make mincemeat from my own recipe using butter as It’s hard getting suet here in Sweden, had a jar left over that stood til the next Christmas, it was fine:) actually it was gorgeous.
I've always just left the suet part out - I don't really like the idea of it and haven't found it necessary to be honest. Butter would be a good substitute though I guess.
Great thank you I finally know a good recipe for mince pies this Christmas 👍
Thank you, Jemma. These look so delicious! Happy holidays to you. 🎄
Love your Christmas cake recipe from last year. Just put my Christmas cake for this year in the oven 😅 and now can’t wait to try these 👯♂️
I have left my fruit in alcohol for a whole year and it is absolutely fine, I make my Xmas cakes in December and then soak more fruits again for the following Xmas and it's absolutely amazing lol
Such an amazing recipe
Jemma is such a natural comedian...so hilarious...keep it up gal...more power to your channel...so informative as well...😁
😊 thanks!
Just used the pastry recipe and it’s so delicious and buttery. Didn’t add the spices just wanted it simple.
The pie looks delicious !
OMG I LOVE THIA RECIPE AND LOVE YOU JEMMA
I've just used a jar of mincemeat I made last year - so over 6 months is fine!! PS say hi to the deer 🙂
Likewise, I've occasionally had some from last Christmas still left over and it's lovely, just ages up and all the flavours develop further.
Oh how I wish you would send your kits to Germany again… we absolutely loved them!
WOW 😍😍😍
Looking delicious 😋😋😋
And mouthwatering 🤤🤤🤤
I like the minced pie recipe and will make it soon
I’ve never eaten mince pie or any mincemeat. I don't remember ever seeing them anywhere where I live to even try. I don't remember seeing some of those fruit ingredients at my local store, either. I’m going to have to look around and pay attention. Also, I think Sam needs to get his kitchen clock fixed. Jemma put the crust in the fridge for 2 hours to rest, but the clock hands looked like they only moved about 10 minutes. 😉 Thanks for sharing this with us. As I said, I’ve never seen some of the ingredients so I'm having trouble imagining the taste, but they look very intriguing.
Sam's clock 😂😂😂
Love this video! So excited for Christmas baking 🎄 What size jar would you recommend for the mincemeat? 🥰
Jemma that was a delicious recipe 👌🏻👌🏻i feel like ur part of my family that I always always for ur years always happy to see you and the Gang ❤️
Great video thanks sam for the little reindeer coming into the video nice little touch love the video jemma they look yummy xx
2:38 what liquid would you suggest substituting if you wanted to make this non-alcoholic?
Orange juice.
Thank you jemma x
Making these tonight!
My mum had a several *years* old jar of mincemeat when I was a kid and it was fine! As long as it's still sealed...
When that deer drop a visit and suddenly thought it was a mistake 🤣🤣🤣
I was looking for this recipe on the channel last night... mind readers!!!
The recipe attached does not include the Raisins mentioned in the video, think it’s been missed off , love all your recipes Jemma, Fabulous xx
Thank you Jemma
Can u please please do bueno cupcakes next week thank you😀
That would be nice😋
Amazing Video and superb cooking recipe. I truly love the colorful set up, Awesome.
Wowza, I always thought these were a strange mix of actual beef mince and fruit and due to my laziness and the fact they sounded horrific I never bothered to google them 😬 But now I know the truth 🤯 and it's not as shocking 😂
❤️ From Australia
In the olden days it genuinely did have meat in it, most recipes went fruit only roughly in the late nineteenth century.
Looks so cute and delicious! 😍
Omg you look so fresh! Even though I don't like whatever this is, I only watched this video because you were in it!
I really need to try these!
I like a tart crust pastry because the egg helps it become more moldable without cracking easily. I originally used the crust you used here and it cracked Way too much and frustrated me. Last year I used left over tart crust pastry and loved how moldable it was without cracking.
Mince Pies are my favourite thing to eat at Christmas.
MERRY CHRISTMAS JEMMA!!! 🎄 🎅 🎁🎄🎅🎁🎄🎅🎁🎄🎅🎁
Celia Booth
Finally!!!! Missed you!!!
Definitely making these 👍😁
What does the suet add to the flavour or texture?
What can you swap the booze with to marinade the filling with ?
Astonishing
I missed you Jemma! Love to see your beautiful face again!
Looks beautiful and delicious I want to try it soon and make it at home.
Can you please show us a filo and creme patisserie mince pie, and one with a shortcrust case with mince and a frangipane top. I have been buying the latter from a well known store recently and can’t get enough of them.
please share where you get them it sounds delicious!
Really great video, thanks.
I don't like mince pies but I still watched the whole video😅
We need an eggnog cupcake recipe!!!! 🎅🎄❄️
Im a brit in the US, brought up on mince pies, can't get the currants in the US, so make them with 'none such mincemeat' in a jar, same with the christmas cake, is the same minus the suet
I wonder where can I find the shortbread crust recipe made by hands???
'two hours later', clock went from 11:50 to 12:05!!! You must've had a dough ready! This recipe is awesome. But WHY is it called mincemeat if there's no meat in it? :O
The original mincemeat recipe from the Middle Ages did indeed have minced beef in it…..
Originally, in earlier English, "meat" just meant "food" and only later in time did it become restricted to meaning the flesh of an animal.
The old saying, 'one man's meat is another man's poison' uses that original meaning of the word. So, once upon a time mincemeat just meant minced food.
@@Beruthiel45 Interesting! Thank you.
Is there currants added?;)
I have just used my mincemeat i made November last year for this years mince pies and it was delicious so yes it keeps for over a year 👍
I followed this mincemeat recipe to the letter unfortunately mine hasn't hasn't went all nice a liquidy like yours what could I have done wrong?
This was my 1st attempt at mince pies and they tasted amazing… the only problem I had was with the cupcake tin, it was brand new and i powdered it, but still got stuck to the tin… so only a couple survived.. I then did another batch after greasing the tin… same thing happened… so I don’t know where I went wrong.. the oven was at correct temperature.
Jimma , i am from egypt , you are my best
جيما ، انا من مصر وبحبك جدا ❤️
Can you add orange juice instead of alcohol or any other juice?
Please bring sally more often!!!
And please a make a kiwi cake also:)
Good Thursday afternoon to you all from Wellington Somerset
hello , this looks delicious. but do yuu have a version of this recipe without alcohol please ?
Hi cupcake Jemma my name is Sonia i am a big fan of yours i am from Guyana South America
Yes I have used my minced meat filling after maybe ten months
I'm a massive lover of sultanas, can I just use them instead of raisins, currants and candied peel x
I would definitely use some candied peel because they have a very specific flavour which really rounds off the mince pies but sure, sultanas will work on their own
@@CupcakeJemma 😊
Jemmaaaaa ❤️🇵🇪 I love you. I missed you.
OK what is their actual meat in the men’s pie or is it just the fruits. I live in the US and I would love to make these for my grandmother who is from the UK. But I kind of want to surprise her when it comes time how do we get it to the stage it it was in the jar
Yummy Recipes 😋 thanks for sharing
thanks
is there other options instead of alcohol?
What can be a suet substitute??? Thanks in advance
Butter or shortening..It doesn’t need it, though. I never put any fat in mine.
Have you tried topping your mince pies with a little coarsely grated marzipan? For a toasty almond finish.
What is the substitute if I were to choose to have the mince-pie made non-alcohol?
Just use apple juice. The alcohol inhibits spoilage, so be sure to treat the mince without it as a fresh ingredient -- refrigerate, use within a week etc.
Wow! You made everything from scratch. Nice recipe indeed.
What would be substitute of suet? That is not available in our country!
I’ve made it without and used it as is and it was fine
I just leave it out and have never missed it. Some other people commenting have said they use butter instead, but honestly, I don't think it's necessary, it's more likely just tradition, probably from the days when the pies actually included minced meat, so some animal fat helped to moisten and add flavour.
Could I sub orange for something else (allergic to oranges)
Orange is added for flavor so feel free to substitute it for something else :)
I use grated lemon zest in my mince pies pastry!
Hi Jemma. Can you use the mince meat after just 2 weeks? Will it still give the depth of flavour?
If anyone else knows the answer please do reply 😊
You could use it after a day or two, but it does improve over time
Is there any way you could add a gluten free pastry recipe for this?
You could convert the recipe to gluten free by using a good quality gluten-free flour blend - a blend or mix of different gluten-free flours is essential to get a good result (e.g. my all-purpose gluten-free flour is a mix of 30% glutinous/sticky white rice flour, 30% potato starch, 20% sorghum or jowar flour, and 20% brown rice flour). Include in the weight of the flour the recommended amount of a good binder e.g. xanthan or guar gum, or psyllium husks, or similar. This makes up for the lack of gluten which is usually essential in pastry, absolutely necessary in bread, but not so important in cakes. You could also use egg white instead of water to bind the pastry as the extra protein in egg white helps make up for the lack of structure that the gluten in wheat flour usually provides. Good luck!