Earl Grey Mince Pies recipe with Dragonfly tea

Create a festive classic (with a twist) with this Dragonfly tea Earl Grey Mince Pies recipe. Happy baking! 🎄

Psst...there is still time to enter our delicious Dragonfly tea and Emma Bridgewater giveaway! Enter to be in with the chance of winning a year’s supply of their delicious teas and our Christmas Toast Mugs and Plates to help get you into the festive spirit. To enter and for more information, head to Instagram here.

Earl Grey Mince Pies

Prep: 1 hour (not including 2 days of soaking time)
Cook: 15 minutes
Serves: 16

Mincemeat Ingredients: 

400g golden sultanas
400g dried cranberries
400g raisins
200g mixed peel
250g unsalted butter
2 tsp ground cinnamon
2 tsp mixed spice
zest of 2 oranges
zest of 2 lemons
500g dark brown sugar
250ml Amaretto
300ml Dragonfly Earl Grey Tea (make it strong, steeping 2 bags for 5 minutes)

Pastry Ingredients: 

375g plain flour
260g unsalted butter, softened
125g caster sugar, plus extra for sprinkling
1 large egg, plus 1 beaten egg for glazing

Mincemeat Method: 

  1. Put all the dried fruit and spices in a bowl and mix thoroughly. 

  2. Place the zest, sugar, Dragonfly Earl Grey Tea and Amaretto in a pan and heat gently until sugar dissolves. 

  3. Pour the mixture over the mixed fruit and stir gently. 

  4. Cover and allow to sit for two days. After two days the mincemeat can be used for mince pies.

Pastry Method: 

  1. Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together using your thumb and first two fingers to a crumb consistency.

  2. Add 125g caster sugar and 1 large beaten egg, mix together.

  3. Tip out onto a lightly floured surface and fold until the pastry starts to come together, be careful not to over knead..

  4. Wrap the pastry in cling film and chill in the fridge for 10 minutes.

  5. Get your pre prepared Dragonfly mincemeat out of the fridge. 

  6. Heat oven to 220°C

  7. Once the pastry has chilled, roll it out to a 3mm thickness.

  8. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp of mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.

  9. 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 top to allow the steam to escape whilst cooking.

  10. Bake the mince pies for 15-20 mins until golden brown. Leave to cool before removing them from the muffin trays and dusting with a little more icing sugar before serving.

  11. If you have leftover mincemeat, pack into sterile jars and keep in the fridge for up to 1 year.. 

Top