Buck & Birch Ultimate Mince Pies

Entertaining this Christmas season? Here is our wild take on the traditional mince pie, wow your guests with your incredible mix of flavours.



  • 250g raisins

  • 375g currants
  • 100ml Amarosa
  • zest of 1 lemon, juice of ½
  • 300g shredded suet
  • 250g dark brown sugar
  • 85g chopped mixed peel
  • ½ small nutmeg, grated
  • 1 large Bramley apple, peeled and grated



  • Soak the raisins and currants in the Amarosa and lemon juice for 1 hour until plumped up, then drain and set the Amarosa aside.
  • Mix all the ingredients together in the order given, then pour in the Amarosa.
  • Spoon and press into sterilised jars, to exclude any air. Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.



  • 1 large jar mincemeat (about 600g), store bought or from the above recipe

  • 2 satsumas, segmented and finely chopped
  • 1 apple, finely chopped
  • zest 1 lemon
  • little icing sugar, for dusting
  • For the pastry
  • 375g plain flour
  • 260g unsalted butter, softened
  • 125g caster sugar, plus extra for sprinkling
  • 1 large egg, plus 1 beaten egg for glazing


  • Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
  • Add 125g caster sugar and 1 large beaten egg, and mix together.
  • Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
  • Wrap the pastry in cling film and chill for 10 mins.
  • Scoop the mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
  • Heat oven to 220C/200C fan/gas 7.
  • Roll out the pastry to 3mm thick.
  • Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
  • Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
  • Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.