Delicious Christmas Mince Pies – Recipe

Posted: December 2, 2011 in berries, Blackcurrants, Christmas Dessert, sujon, Xmas Dessert
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Get your Christmas treats sorted with these nutritious and wonderfully tasty recipes below!

The Origins of Christmas Mince
The original Christmas mince pie dates back to medieval times when it did in fact contain meat.  Over the centuries the meat has been slowly replaced with more spices, sugars and dried fruit as they became readily available.  At one stage the pie was made oval in shape to symbolise the manger and the mince meat contained 3 spices symbolising the gifts from the Three Kings.
To ensure a lucky year the story goes that you should eat 12 pies between Christmas Day and the Twelfth Day !!!

Below we have a recipe for both Macaroon Topped Christmas pies & Blackcurrant and honey Christmas mince to go in the pies. Our next article will show you how to make this fantastic Dessert called Coconut Creme Brulee of Christmas Mince… using the christmas mince in the recipe below. Click on the RSS feed on the top right of this page to subscribe so that you can be notified when this article is posted.

RECIPE – Blackcurrant and Honey Christmas Mince (to go in your pies!)
This nutritious black fruit is high in Vitamin C and antioxidants.  Combined with honey they give an interesting flavour to this Christmas Mince.

2 cup frozen blackcurrants
2 cups mixed fruit
1 cup dates – chopped and tightly packed
flesh from 1 tangelo – chopped
¼ cup honey
¼ teaspoon mixed spice
3 tablespoons brandy

Place blackcurrants into a saucepan.  Over a low heat cook until thawed and juices run.  Stir in mixed fruit, dates, tangelo flesh, honey and spice.  Slowly bring to the boil, simmer gently uncovered for 8-10 minutes or until thick and pulpy.  Stir frequently to prevent sticking.  Remove from heat.  Stir in brandy.  Spoon into sterilized jars. Seal.  Store in refrigerator.

RECIPE- Macaroon Topped Christmas Mince Pies 
You will need:
2 sheets sweet short pastry
Blackcurrant and Honey Christmas Mince (from the first recipe above!)

Mince Pies are a great treat for your family & friends this Xmas!

Macaroon topping
2 large egg whites
¼ cup caster sugar
1 cup ground almonds
¼ cup coconut
½ teaspoon almond essence

Whisk egg whites until stiff, gradually add sugar, beating well after each addition.  Fold in almonds, coconut and essence.  Set aside.

To assemble tarts
Lightly dust bench with flour.  Place on pastry square.  No rolling needed.  Using a 8cm, round cutter, cut out 9 rounds from each square.  Evenly push into 18 ungreased muffin tins.  Prick base on each one.  Refrigerate for 30 minutes.  Fill each case ¾ full with mince.  Use a generous teaspoon full of Macaroon mixture for topping.  To prevent topping burning, place low in oven.  Bake at 200ºC for 10-15 minutes.  Cool.  Store in an airtight container.  Delicious warm as a dessert with lashing of whipped cream laced with Cointreau or Maraschino liqueur.  I bet you’ll eat more than 12 between Christmas Day and the Twelfth Day !!!

Happy Cooking!


Information kindly supplied by Anne Morton – Cuisine Advisor, PO Box 30 804, Lower Hutt, 04 586 2766,

Read our article on how to make a Delicious XMAS DESSERT RECIPE – Coconut Creme Brulee of Christmas Mince here.

Find your nearest Sujon Frozen Berries stockist here:

Purchase Sujon New Zealand Blackcurrant Powder Direct

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