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Makes 12


12 oz. premade mincemeat
1 cup French brandy
2 lbs. flaky pastry
4 tbsp. butter
1 tbsp. sugar
2 tbsp. French brandy
1 tbsp. milk to glaze


Mix mincemeat with French brandy. Put in jars and seal tightly. Store in a dark and cool place for 2 months.

Preheat oven to 350 F (180 C). Roll out flaky pastry. Use a glass and cut out twelve 3 inch circles. Push pastry circles into a shallow muffin pan. Cut out another twelve 2 inch circles for the lids.

Put fermented mincemeat into the pastry cups. Moisten edges of pastry and put on pastry lids. Crimp to seal. Brush with milk and bake for 20 minutes until golden.

Meanwhile, combine butter, brandy and sugar. Mix well in a pan until melted. Pour into a serving dish and allow to cool. Put in fridge to chill. Serve mincepies hot or cold with Brandy Butter.