Today we’ll be taking you through our Jumbo Party Mince Pie, a festive delight that’s sure to steal the show at your holiday gatherings! This oversized masterpiece is more than just a mince pie; it’s a celebration of flavors and textures.
The flaky pastry, made with coconut oil, cradles a sumptuous filling of mixed dried fruit, roasted hazelnuts, and black cherries soaked in kirsch. Enhanced with aromatic spices, this mincemeat is a tantalizing blend of sweet and nutty goodness.
But that’s not all – this jumbo pie is adorned with starry pastry toppers and brushed with almond milk, giving it a golden, crispy finish that’s as impressive as it is delicious.
Bake it, slice it, and watch the smiles light up the room. With leftovers that can be enjoyed for up to 30 days, this Jumbo Party Mince Pie is the ultimate holiday treat that keeps on giving.
For more holiday recipes, view our Top 10 Festive Holiday Treats blog, here.
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Recipe for Jumbo Party Mince Pie
For the pastry:
- 1 cup (200g) coconut oil, straight from the fridge
- 1⅓ tbsp. icing sugar
- ⅓ cup (80ml) ice-cold water
- 3½ cups (400g) all-purpose flour
For the mincemeat:
- 1 large apple, peeled & grated
- 1¼ cups (200g) mixed dried fruit (e.g., raisins, cranberries, apricots)
- 14 oz. (390g) jar black cherries in kirsch
- ¾ cup (100g) skinless hazelnuts, roasted & roughly chopped
- 1 orange, zested & juiced
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground allspice
- ¾ cup (150g) dark brown sugar
- ¼ cup (50ml) almond milk, for brushing
Preheat the oven to 360°F (180°C). Grease a tart tin with a little oil.
Place all the mincemeat ingredients into a casserole dish and add half of the kirsch from the jar of
cherries. Mix everything together, then cover with tin foil. Place the dish into the hot oven to cook for
35-40 minutes until all the sugar has melted, and the liquid has reduced. Set aside to cool completely.
To make the pastry, place the flour and coconut oil in a food processor and pulse until to form
breadcrumbs. Add the sugar and pulse to combine, then pour in the water and pulse until the pastry
starts coming together. Add another 2 tablespoons of water if the pastry looks a little dry, then tip the
dough onto a clean surface and pat into a disc with your hands. Wrap in cling film and chill in the
refrigerator for at least 30 minutes.
Take the pastry out of the refrigerator. Cut off one-third of the pastry and keep covered under a tea
towel. Roll out the bigger portion of the pastry in a circle on a well-floured surface to a thickness of ¼
inch (5mm) and place it over a greased tart tin.
Adjust the pastry to fit into the tart tin, fitting into the corners, taking care not to stretch it. Trim off any
excess dough. Lightly prick the base of the pastry with a fork (not all the way through). Cover the
pastry with baking paper and bake in the oven for 30 minutes.
Remove the tart tin from the oven, discard the baking paper and bake for a further 5 minutes.
Now, transfer all the mincemeat into the tart base.
Roll out the remaining pastry on a well-floured surface to ¼ inch (5mm) thickness. Cut out stars and place them on top of the mincemeat. Brush the top with almond milk.
Place the tart back into the hot oven for a further 15-20 minutes until the pastry on top is crisp and golden. Remove the tart from the oven and set it aside on a wire rack to cool a little before slicing and serving.
Store leftovers in an airtight container for up to 30 days. Enjoy!
