Brandy Soaked Christmas Mince Pies

by Edward Daniel

Brandy Soaked Christmas Mince Pies are a perfect accompaniment to my Christmas Day and parties too. This recipe has come about through years of trial and error to reach a stage where I can finally say hand on heart – I love this pie and I can share this recipe. I think this is a testimony to life – we try and we don’t quite hit the mark, something doesn’t feel right. Keep persevering, I say. For a richer more full-bodied mince pie – I soak the mincemeat in brandy for about a year – until the next Christmas. Pack in jars that have been sterilised (see below) and then seal for best results. I will get to write my own mincemeat recipe – I have a full life and I will come to that all in good time. For this recipe I am not prescriptive about the mixed fruit.

Serves: 30 mins Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • For mincemeat
  • 1kg mixed fruit (mixture of dried raisins, sultanas, currents, cranberries and orange and lemon peel – use what you have here)
  • 1 bottle of good brandy
  • 1tsp mixed spice
  • For the pastry
  • 600g flour
  • 280ml water
  • 150g coconut oil, firm
  • 150g olive oil
  • pinch of salt
  • flour for rolling


  1. Placed the mixed fruit in a large using a large sterlised jar. Drizzle in mixed spice Pour the brandy over and ensure that the fruit is covered in the alcohol. Give the jar a stir with a sterilised spoon. Seal and leave in a dark space for at least a week or when required.
  2. Place both oils in a mixer with the flour and salt. Combine and add the water. Once a dough has formed, remove and place in the fridge for a couple of hours.
  3. When ready to make the mince pies, preheat the oven to gas mark 180g Celsius. Line a tart tray with olive oil using a pastry brush.
  4. Take a chunk of the dough and pat into a ball. Roll the dough until thin. Use a 3-inch pastry cutter to shape circles.
  5. Place the cut pastry into the tart trays. Add a tablespoon full of the mincemeat on the base. Repeat.
  6. With the excess pastry shape into whatever shapes desired – I have a heart shaped pastry cutter that does me well. Place such shapes onto the meatmeat.
  7. Over the trays with aluminium foil and place in the oven for 10 minutes. Remove and leave to dry.
  8. Serve warm or cold.


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