These easy mince pies with marzipan and apricots are a delicious twist on the classic mince pie.
A few additions transform the filling, enhancing the mince pies so that they are a really delicious festive treat.
Elevate your homemade mince pies to the next level
Christmas simply isn't Christmas without a good ol' mince pie or two (or perhaps even three!) I love mince pies, especially homemade ones. If you are a bit of a traditionalist then you can find my recipe for classic mince pies on my other blog Recipes Made Easy.
I cannot resist playing around with recipes to make them even tastier or simply just different, so I can ring the changes as I have done here and in my recipe for frangipane mince pies
Now I am always an advocate for making your own mincemeat because it really is so easy to make. But I have to admit that even I sometimes just don't have the time or the ingredients to hand to make my own, so when this happens there is no shame in using a jar of commercial mincemeat instead.
Adding a few well-chosen extras to the base mincemeat is a simple and effective way to pimp up commercial mincemeat or make your own homemade mincemeat even tastier.
The mixture is delicious and certainly, worth the extra five minutes it takes to make. It is full of seasonal flavour and lightly aromatic, and the occasional hit of almond when you bite into a marzipan chunk is fabulous.
To make these mince pies with marzipan and apricots you will need:
For the mincemeat filling
- Mincemeat – Homemade or shop bought
- Marzipan – white or golden marzipan (US = almond paste)
- Dried apricots
- Orange zest and juice
- plus a little caster sugar to sprinkle
For the pastry
- Plain flour (US = all purpose flour)
- Icing sugar (US = confectioner’s sugar)
- Butter – I use lightly salted. If you use unsalted add a pinch of salt to the flour.
- Egg Yolks – from large or medium eggs
Mince pies with marzipan and apricots step by step
1 Make the mincemeat filling by combining all the ingredients together.
2 Make the pastry and roll out two-thirds to about 2 – 3mm (⅛in) thick.
3 Cut out pastry discs and use to line a 12 hole bun tray.
4 Spoon the mincemeat filling into the pastry cases.
To make sure the pastry remains crisp and light, handle the dough gently. Take care not to stretch the pastry when rolling out and lining the tins.
5 Roll out remaining pastry and cut out discs to make the pastry lids.
6 Brush tops with beaten egg white or milk. Sprinkle with sugar and bake until golden.
Do not overfill the pies or the mincemeat will spill out during baking. If this happens make sure you remove the mince pies from the tin while they are still warm or they will stick to the tin.
Mince pies are delicious on their own but you can also serve them with cream or for a really decadent treat serve them with brandy butter.
Perfect with a cuppa or coffee mince pies are also delicious served with mulled wine. Of if serving for dessert, why not accompany them with a glass of dessert wine, Vin Santo or a tawny port.
How long will the mince pies keep?
In my house not long! But in theory, if they are not all snapped up, the pies will keep in an airtight tin in a cool place for about a week.
Can you freeze these mince pies?
Yes, you can freeze mince pies for up to 4 months.
How to reheat mince pies
I always think mince pies are at their very best served warm from the oven. That doesn't mean you can't bake them in advance. They can be easily reheated on a baking tray in a moderate oven 180℃ (160℃ fan)/350°F/gas mark 4 for 5 – 6 minutes.
So, let's get to it and bake!
Mince pies with marzipan and apricots
- hole bun tray
- mixing bowls
- cling film
- Rolling Pin
- round or fluted pastry cutter about 8cm (3¼in)
- round or fluted pastry cutter about 5cm (2in)
- pastry brush
For the mincemeat filling
- 300 g (10½oz) mincemeat
- 1 orange grated zest and 1 tablespoon juice
- 25 g (1oz) dried apricots. chopped
- 50 g marzipan, chopped
- pinch ground cinnamon
- pinch ground nutmeg
For the pastry
- 250 g (9oz) plain flour (US = all purpose flour)
- 125 g (4oz) butter, chilled & diced
- 50 g (2oz) icing sugar (US = confectioner’s sugar)
- 2 egg yolks
- caster sugar, to sprinkle
- 1 egg white lightly beaten or a little milk
To make the filling
- Place 300g (10½oz) mincemeat into a bowl and give it a stir. Add the grated zest of 1 orange, 25g (1oz)chopped apricots, 50g (2oz)chopped marzipan, and a pinch each of ground cinnamon and nutmeg. Add 1 tablespoon of orange juice and stir well. Set aside while making the pastry.
To make the pastry
- Place 250g (9oz) flour, 50g (1oz) icing sugar and 125g (4oz) cubed butter into a mixing bowl. Rub the butter into the flour with your fingertips, until the mixture resembles breadcrumbs.
- Drop in 2 egg yolks. Add about 3 tablespoons of cold water. Mix to a dough adding a little more water if required. Lightly knead the pastry then cover and rest for 15 minutes in a cool place.
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Take about ywo-thirds of the pastry and roll out to about 2 – 3mm (⅛in) thick. Use the larger of the pastry cutters and cut 12 discs of pastry. Line the bun tray with the pastry discs, gently pressing into the tin. Add the off cuts to the remaining pastry.
- Give the mincemeat filling another stir then place spoonfuls of the filling into each of the pastry shells.
- Roll out the remaining pastry to the same thickness as before and use the smaller cutter to cut out 12 pastry lids. Gently press on top of each of the pies. Brush the pastry lids with a little beaten egg white or milk and sprinkle with caster sugar.
- Bake in the centre of the oven for about 20 minutes until the pastry is crisp and golden. Allow to cool in the tin for a minute or two before transfering to wire rack to cool completely.
I'm sharing this post with #CookBlogShare hosted at The Peachick Bakery