Marmalade Mince Pies

A festive twist on a timeless classic. Buttery shortcrust pastry filled with rich, fruity mincemeat lifted with a spoonful of La Vieja Fábrica marmalade. Zesty, golden, and perfectly cosy for Christmas gatherings or a quiet December afternoon with tea.

Difficulty Medium

Serves 12

Prep time 25 minutes (plus 30 minutes chilling)

Cook time 18–20 minutes

Ingredients

225 g plain flour

125 g cold unsalted butter, diced

25 g icing sugar

Pinch of salt

1 egg yolk

2–3 tbsp cold water

1/2 tsp mixed spice

250 g good-quality mincemeat

3 tbsp La Vieja Fábrica Fine Cut marmalade

1 small eating apple, peeled and grated (optional, for extra juiciness)

½ tsp ground cinnamon (optional)

1 egg, beaten (for brushing)

1–2 tbsp caster sugar, for sprinkling

Method

Make the pastry: Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar, mixed spice and salt. Add the egg yolk and just enough cold water to bring it together into a dough. Shape into a disc, wrap, and chill for 30 minutes.

Prepare the filling: Mix the mincemeat with the La Vieja Fábrica marmalade. Stir in grated apple and cinnamon if using.

Assemble: Preheat the oven to 200°C (180°C fan). Roll out the pastry on a lightly floured surface to about 3 mm thick. Cut out 12 circles (about 7 cm) to line a 12-hole mince pie or bun tin.

Fill: Spoon a heaped teaspoon of the marmalade-mincemeat mixture into each case.

Top: Cut out 12 slightly smaller pastry discs (or stars) for lids. Place on top, pressing lightly to seal. Brush with beaten egg and sprinkle with a little caster sugar.

Bake: Bake for 18–20 minutes until golden. Leave to cool slightly in the tin, then transfer to a wire rack.

Serve: Best enjoyed warm with clotted cream, brandy butter, or a dollop of extra La Vieja Fábrica marmalade.