Mince pies - olive magazine

Mince pies

  • makes 24
  • A little effort

Michael Wignall, executive chef of The Burlington restaurant at Bolton Abbey in Yorkshire, takes his mince pies to a whole new level with the addition of a layer of marzipan. (01756 718111; thedevonshirearms.co.uk)



  • suet 50g, grated
  • eating apples 50g, peeled and finely diced
  • sultanas 50g
  • currants 50g
  • raisins 50g
  • mixed peel 25g, chopped
  • lemon ½, juice and zest
  • light muscovado sugar 50g
  • mixed spice pinch
  • ground almonds 1 tbsp
  • brandy 25ml
  • shortcrust pastry 2 × 350g packs
  • marzipan 200g


  • Step 1

    Mix the suet and apples, then add the dried fruit, peel, lemon juice and zest, sugar, mixed spice, ground almonds and brandy. Cover and leave overnight in a cool place.

  • Step 2

    Heat the oven to 190C/fan 170C/gas 5. Roll the pastry and stamp out 24 × 8cm circles to line 2 × 12-hole tart tins, then stamp out 24 × 5cm lids. Fill each pastry case just shy of the top with mincemeat, cover with a lid, crimp the edges and make a small steam hole in the top. Bake for 15-20 minutes or until browned and golden.

  • Step 3

    Roll out the marzipan to a 5mm thickness, stamp out 24 × 3cm rounds and use to top each pie. Brown using a blowtorch or under a very hot grill.

Nutritional Information

  • Kcals 197
  • Fat 10.3g
  • Carbs 24.9g
  • Fibre 0.9g
  • Protein 2.2g
  • Salt 0.27g