Almond pear mince and salted caramel Christmas pies

Almond pear mince and salted caramel Christmas pies


7 people made this

About this recipe: A scrumptious variation on a Christmas favourite. The mince pie’s ingredients are traceable to the 13th century, when returning European Crusaders brought with them Middle Eastern recipes containing meats, fruits and spices. The tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size reduced markedly from the large oblong shape once observed. Today the mince pie remains a popular seasonal treat enjoyed by many across the United Kingdom. This recipe makes up to 50 pies (you may wish to reduce quantities accordingly, but once you’ve tasted the result you’ll wish you made the full amount).

Makes: 50 mince pies

  • For the mincemeat
  • 1kg chopped pears
  • 500g chopped apple
  • 250g dried cranberries
  • 500g sultanas
  • 250g chopped almonds
  • chopped rind and juice of 1 orange
  • 1 teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 500ml brandy
  • For the caramel
  • 250g butter
  • 500g caster sugar
  • 150ml double cream
  • 1 pinch sea salt
  • For the shortcrust pastry
  • 680g plain flour
  • 1 pinch salt
  • 400g cold unsalted butter
  • 4 tablespoons caster sugar
  • 4 large egg yolks
  • 1 to 2 tablespoons cold water
  • beaten egg yolk, to glaze
  • icing sugar, as needed for dusting

Prep:30min  ›  Cook:20min  ›  Extra time:50min cooling  ›  Ready in:1hr40min 

    For the mincemeat:

  1. Mix all ingredients in a bowl and allow to steep overnight.
  2. The next day place into a saucepan over a medium heat and bring up to a simmer, until most of the liquid has been evaporated then remove from the heat and leave to cool completely, about 30 minutes.
  3. For the caramel:

  4. Place butter and sugar into a heavy bottomed saucepan over a medium heat. Stir occasionally until the sugar is melted and then leave to simmer until the mixture turns a warm golden colour and a drop put into a glass of cold water forms immediately into a firm ball. Remove from the heat and slowly pour in the cream and add a pinch of salt while beating with a spoon. Allow to cool.
  5. For the shortcrust pastry:

  6. Sift flour and a pinch of salt into a bowl. Rub in butter until you have a crumble-like mixture. Stir in caster sugar, then add egg yolk and mix quickly with a knife. Add the water, a little at a time, mixing with the knife until the mixture is drawn together into a dough. Press into a ball, then wrap in cling film and chill for at least 10 minutes before using.
  7. Preheat the oven to 170 C / Gas 3.
  8. Turn the pastry out onto a lightly floured work surface then roll out to 3mm thick and cut out rounds to fit into the bottom of a muffin tin or other suitable mould.
  9. Put a dollop of cooled caramel into the bottom of each pie case and top up with pear mince mixture. Cover with a lid of pastry, cut to size, and crimp around the edge to create a good seal. Brush with beaten egg to glaze.
  10. Bake for 15 to 20 minutes. Check they are done by removing and inspecting the bottom, it should be golden and crisp.
  11. Remove from the oven and remove the pies from baking tins and allow to cool on a wire rack. To serve, dust with icing sugar.

See it on my blog

Watch Rod making these pies here

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Reviews (4)


I adore mince pies and make alot. This was a good oppotunity to try something different and I was not disappointed with the result. Good clear presented instructions. It also made easy watching of the video with such an attractive instructor! - 18 Dec 2014


Any excuse to squeeze salted caramel into a recipe and I'm happy! It works perfectly in this recipe. I'm no 'baker' but this was actually really simple and for once my baking tasted good...success! - 22 Dec 2014


My first attempt at mince pies, went down very well. Delicious! - 18 Dec 2014

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