Bec's Fruit Mince Pies

These are in a completely different league. Bec makes her mincemeat from scratch starting in October, letting it mature for months so the flavours deepen—supermarket versions use mass-produced filling. Her buttery pastry is made properly, not the dry, cardboard-like pastry you often get in shop-bought pies. You can taste the difference: real fruit, real butter, real spices, and genuine care. These are the kind of fruit mince pies you'd make yourself if you had the time and skill.

Despite the name, fruit mince pies contain no meat! The "mince" refers to the finely chopped dried fruits. Bec's filling is made from sultanas, currants, raisins, candied peel, fresh apple, brown sugar, butter, citrus juices, warming spices (cinnamon, nutmeg, mixed spice), and a splash of brandy for depth. It's rich, spiced, and traditional—exactly what you want in a proper Christmas fruit mince pie. The filling is prepared months in advance to let the flavours develop and mature.

Absolutely! Bec makes extra batches specifically for gifting, and these pies are perfect for that. They arrive frozen, so you can keep them until needed, then warm them in a 180°C oven for 5-8 minutes (or 30 seconds in the microwave). Serve warm with a dusting of icing sugar and brandy butter for traditional Christmas elegance, or with clotted cream or ice cream. They're also delicious eaten on their own with a cup of tea or coffee.