Pear and apple mincemeat

  • Published: 4 Dec 19
  • Updated: 18 Mar 24

Traditionally, mince pies are made using beef suet but we’ve omitted it completely here to keep this recipe suitable for vegetarians. The apple and pear gives it a wonderfully fruity flavour, too, perfect for filling rough puff pastry with.

This recipe is by Anna Higham, head of bread and pastry at Lyle’s and Flor.

  • Makes about 1.25kg (enough for about 30 pies).
  • Hands-on time 20 min, oven time 2-3 hours
Visit deliciousmagazine.co.uk to save recipe
Recipe from December Issue

Nutrition

Calories
83kcals
Fat
0.1g (no saturated)
Protein
0.5g
Carbohydrates
16.2g (16.2g sugars)
Fibre
1g
Salt
0.1g

delicious. tips

  1. You can make the mincemeat in October, if you like, and store it in the fridge until December, but it’s great used straightaway, too.

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