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Grandpa Pencil's
Christmas Recipe

Christmas Mince Pies

Ingredients: Mince
  • 250g stoned and chopped Prunes
  • 250g chopped Dried Apricot
  • 250g chopped Raisins
  • 250g chopped Currents
  • 250g Brown Sugar
  • 1 cup cold, strained, Tea
  • 2 finely chopped peeled apples
  • 1 Lemon (juice and grated rind only)
  • 125g melted Butter
  • 1/2 cup Brandy
  • 100g blanched and chopped Almonds
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Grated Nutmeg
  • 1 teaspoon Ground Cinnamon
Ingredients: Pastry
  • 4 cups Plain Flour
  • 1 pinch Salt
  • 250g Butter
  • 2 tablespoons Caster Sugar
  • 2 Egg Yokes & 1 White
  • 4 tablespoons Ice Water

You will need
A mixing bowl, an airtight storage jar, wooden spoon, a sharp knife, a board, baking paper and oven tray


Directions: Mince

  • Place dried fruit, sugar and cold tea in a bowl
  • Cover and leave overnight
  • Add and mix balance of ingredients and store for a few days in a sterile airtight container to mature flavours
Directions: Pies
  • Sift flour and salt into a mixing bowl
  • Cut butter into small chunks and add to flour
  • Rub the mixture with fingers until it has the texture of bread crumbs
  • Add sugar
  • Make a well in the centre of the mixture
  • Mix egg yokes to the water and combine quickly with a knife
  • Press dough together with your fingers
  • Turn out onto a floured board and knead until smooth
  • Roll into 2 balls
  • Wrap each in cling wrap
  • Chill for 1 hour
  • Roll the pastry out thinly
  • Cut rounds to fit tartlet or patty tins
  • Lay down pie bases in the tins
  • Cut rounds of pastry for the lids
  • cut out a small hole or star from each lid (you can stick this piece to the side of the lid if you wish)
  • Fill pies with mince and put lids on pressing down around the edges
  • Glaze with beaten egg white
  • Cook in a moderate hot oven, 190c, for about 20 to 25 minutes until a pale golden colour
  • Can be served warm or at room temperature








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