Hairy Bikers Mince Pies Recipe

This melt-in-the-mouth Hairy Bikers Mince Pies Recipe is made with buttery shortcrust pastry, zesty mincemeat, and fresh apple, ready in just under an hour. The real magic happens when you pimp a standard jar of mincemeat with grated fruit and spices for a lighter, fresher filling. I honestly can’t go back to plain shop-bought pies after tasting how much of a difference that simple tweak makes.

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Why This Classic Works

I used to find traditional mince pies a bit heavy and cloying, often leaving the pastry casing half-eaten. What I learned making this version is that the secret isn’t just in the pastry—though this shortcrust is exceptionally crumbly—but in “pimping” the filling. By adding grated cooking apple and fresh orange juice to high-quality jarred mincemeat, you cut through that intense sweetness and add a layer of moisture that keeps the pies soft for days.

Another surprise for me was how forgiving the pastry is compared to other recipes I’ve tried. The addition of an egg yolk gives it a richness and stability that makes rolling it out much less stressful. It’s a proper sturdy little pie that doesn’t crumble in your hand before you reach your mouth, but dissolves perfectly once you take a bite.

Hairy Bikers Mince Pies Recipe Ingredients

• 350g plain flour
• 175g cold butter, cubed
• 50g caster sugar
• 1 egg yolk
• 2-3 tbsp cold water
• 400g good quality mincemeat
• 1 cooking apple (like a Bramley), peeled and grated
• 1 orange, zest and juice
• 1/2 tsp ground cinnamon
• 1 egg, beaten (for glazing)
• Icing sugar, for dusting

How To Make Hairy Bikers Mince Pies Recipe

1. Make the pastry: Place the flour and cubed butter into a large bowl. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
2. Bind the dough: Whisk the egg yolk with 2 tablespoons of cold water and add it to the crumb mixture. Mix gently with a knife until it starts to clump together. If it feels too dry, add the remaining tablespoon of water. Bring it together into a ball with your hands, wrap in cling film, and chill in the fridge for 30 minutes.
3. Prepare the filling: While the pastry chills, spoon the mincemeat into a bowl. Add the grated apple, orange zest, orange juice, and cinnamon. Stir well to combine.
4. Roll and cut: Preheat your oven to 200°C (180°C fan/Gas 6). On a lightly floured surface, roll out the pastry to about 3mm thick. Use a round cutter (about 9-10cm) to cut out 12 bases and a smaller cutter (or star shape) for the lids.
5. Assemble the pies: Gently press the pastry bases into a 12-hole muffin or tart tin. Spoon the filling into each case, being careful not to overfill. Brush the edges of the bases with a little water or beaten egg, then place the lids on top. Press the edges to seal.
6. Bake: Brush the tops with the beaten egg glaze. Bake for 20 minutes until the pastry is golden brown and crisp.
7. Cool and serve: Allow the pies to cool in the tin for 5 minutes before transferring them to a wire rack. Dust generously with icing sugar before serving.

Recipe Tips

• Keep it cold: The secret to the crumbliest pastry is keeping your butter and water ice-cold. If the fat melts before the oven, the pastry will be greasy and tough.
• Don’t overfill: It’s tempting to stuff the pies, but the filling will bubble and expand in the oven. If it spills over, it can stick the pie to the tin, making them impossible to remove intact.
• Grate the apple directly: Grate your apple straight into the mincemeat bowl so you catch all the juice. This juice is essential for loosening the mixture and adding that fresh, fruity zing.
• Grease the tin: Even with buttery pastry, a light greasing of the tart tin helps ensure the pies pop out easily, especially if a little filling bubbles over.

What To Serve With Mince Pies

These pies are rich enough to stand alone with a cup of tea, but they are elevated by something cool and creamy. A dollop of brandy butter is the traditional choice, melting into the warm filling for a boozy kick.

Alternatively, serve them warm with a generous pouring of double cream or a scoop of good quality vanilla ice cream. The contrast between the hot, spiced fruit and the cold dairy is unbeatable.

How To Store

Store the cooled mince pies in an airtight container at room temperature for up to 3-4 days. They can be refreshed in a warm oven for a few minutes before serving.

These freeze brilliantly either baked or unbaked. Freeze them in the tin, then transfer to a bag once solid. Bake from frozen by adding 5-10 minutes to the cooking time.

FAQs

Can I use puff pastry instead?
Yes, you can use puff pastry for a lighter, flakier texture, though shortcrust is traditional for this specific recipe. Just adjust the baking time slightly as puff pastry may brown faster.

Do I have to use a Bramley apple?
A Bramley apple is best because it breaks down into a fluffy texture when cooked. A regular eating apple will hold its shape more and might be a bit too crunchy inside the soft pie.

Why is my pastry tough?
Tough pastry usually comes from overworking the gluten or letting the butter get too warm. Handle the dough as little as possible and always chill it before rolling.

Nutrition

• Calories: 220 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 80mg
• Total Carbohydrate: 33g
• Protein: 3g

Try More Recipes:

• Hairy Bikers Jam Roly Poly Recipe
• Hairy Bikers Focaccia Bread Recipe
• Hairy Bikers Caesar Salad Recipe