Mince Pies with Almonds and Brandy Recipe

Mince Pies with Almonds and Brandy

In the spirit of all things allowed in a balanced diet, I can tell you that I adore a good mince pie yet the supermarket ones never quite hit the spot for me. I tend to find they are overly sweet and jammy. Making my own means I can make them the way I like with less sugar and added nourishment such as almonds. Almonds are rich in vitamin E, magnesium and healthy monounsaturated fats. Those fats are great for satiety and help keep blood sugar steadier, which is particularly helpful for anyone navigating cravings or energy dips. The fibre in almonds also slows digestion a touch, so you get a gentler rise in blood glucose

Having said that there’s absolutely no pressure to make your own mince pies. If baking brings you joy, you might enjoy giving these a go. And it’s worth saying clearly — enjoying a mince pie is still part of a balanced, flexible way of eating. They are in the fun food category meaning we need less of them than other foods but it is safe to say that seasonal foods are meant to be savoured, not stressed over.

This version uses an almond-flour pastry, although you can easily swap it for whatever pastry you prefer.

Adapted from a Hemsley & Hemsley

Makes 10-12 standard mince pies

Ingredients -

Almond Pastry 

• 200 g ground almonds

• ¼ tsp sea salt

• ¼ tsp bicarbonate of soda

• ¾ tbsp maple syrup

• 15 g butter (room temperature)

• 1 medium egg

Mincemeat Filling

• 2 small eating apples (≈150 g), finely chopped or pulsed in a food processor, skin on

• 60 g raisins (extra)

• 60 g sultanas (extra)

• 60 g currants (or additional raisins/sultanas)

• 40g flaked almonds toasted

• Zest and juice of ½ orange

• Zest and juice of ½ lemon

• ½ tsp ground mixed spice

• ½ tsp ground cinnamon

• Pinch of grated nutmeg (optional)

• 25 g butter

• Pinch of sea salt

• 2–3 tbsp brandy (optional)

Method

1. Make the pastry: Combine almond flour, salt, bicarbonate, maple syrup, butter, and egg until a dough forms. Chill for 15–30 minutes.

2. Cook the filling: Place chopped apples, raisins, sultanas, currants, citrus zest & juice, mixed spice, cinnamon, nutmeg, butter, salt, and citrus peel in a saucepan. Cover and simmer on medium heat for ~15 minutes until apples soften, stirring occasionally.

3. Reduce: Remove the lid and gently simmer until any excess liquid evaporates. Stir in brandy if using and toasted flaked almonds. Cool.

4. Assemble: Press pastry discs into muffin or tart cases. Spoon in cooled mincemeat. Top with pastry stars or lids. Brush with milk or egg wash.

5. Bake: 170 °C for ~10 minutes until lightly golden. Allow to cool — they’ll crisp up as they cool.