Ginger Mince Pies

Ginger Mince Pies

To many, Christmas food is all about tradition and taking time to eat, drink and be merry with their loved ones. To those in the food industry, we spend our festive months preparing for the following year, taking traditional Christmas foods and adapting recipes to suit the ever-changing palates of customers.

This ginger mince pie recipe enjoys the classic combination of dried fruits and crumbly pastry but adds in the contrasting heat of ginger and fruity, citrus flavours. Providing the ultimate combination for a truly festive treat.

What dried fruits to use in mince pies?

Originally mince pies were created using various minced meats, rather than the dried fruits we use today.

Dried fruit combinations are so important when creating the perfect mince pie. You have a delicious mix of sweet, warm, and citrus flavours that compliment and balance each other out.

Traditionally, you would use currants, raisins, and sultanas but there are so many options to choose from. You could add a hint of caramel using dates, some sweet tartness with sour tart cherries, cranberries and apricots or delicious heat with some ginger.

What alcohol to use in Mince Pies?

Alcohol is used to offer that distinctive hit of flavour that everyone loves about the mince pie.  Seasonal alcohols that work well in the mixture include rum, whisky, sloe gin, port, and brandy. Anything with a real boozy kick.

The alcohol used is reduced down considerably, leaving very little spirit behind. Many mince pie brands found in retail use juices rather than alcohol, to be safe for young families. However, with so many boozy ice creams, cocktail sorbets, and alcohol-based desserts available, there is still place for an alcohol fused pie.

Within this recipe, we have used gin rather than the usual strong flavoured alcohols, purely so we don’t mask the flavour of the ginger.

Ginger Chestnut Mince Pie Ingredients

  • 100g raisins
  • 100g sultanas
  • 75g dates
  • 75g dried apricots
  • 100g currants
  • 75g preserved and drained ginger
  • 180g roasted chestnuts
  • 85g mixed peel
  • 200g vegetable suet
  • 200g muscovado sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 200ml gin
  • Short crust pastry

Let’s give it a go!

To make these ginger mince pies, soak the apricots, currants, raisins, and sultanas in gin until plump approx. 1hr, and drain (keeping rum to one side). Chop up the chestnuts to the same size as your fruit and mix all mincemeat ingredients (included mixed peel) together, before pouring in the fruit/gin combination. Keep covered for at least 24 hours.

If you are keeping your mincemeat for longer than 24 hours, add to a sterilised jar when hot and seal. The suet will rise to the top and keep the mincemeat fresh for longer.

Once ready, grease your muffin tins and roll out your pastry to the thickness of a pound coin.

Cut out 12 discs with a pastry cutter that is slightly bigger than your muffin tin and place in each hole. Generously fill your pastry with the mince meat mixture.

Cut out a further 12 discs slightly smaller than your first round and place on top of your filling, pressing the edges with a fork to form a seal.

Beat an egg, and brush over the top of each pie. Sprinkle with desiccated coconut or muscovado sugar.

Bake in a preheated oven at 180C for 20 – 25 minutes. Transfer to a wire rack to cool and then serve.

Delicious with rum butter, brandy butter or a dollop of cream.

Talk to the team

If you are interested in hearing more about how our dried fruits, spices and chestnuts can enhance your product, talk to the team today on 01386 761 555 or


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