The Queen, 92, had her favourite mince pie recipe revealed by her pastry chef last year.
Her Majesty indulges in the sweet treat just like the rest of us at Christmas, but her much-loved recipe requires something a bit different to your average mince pie making method.
Unfortunately the recipe used for Queen Elizabeth II’s mince pies requires months of preparation.
Last year the Royal Family revealed in a post on their website: “Everything from the mincemeat to the pastry is handmade by the small team in the kitchens at Buckingham Palace. The mincemeat is made months in advance and stored in the pantry.”
However, bakers can still make the recipe without dedicating so much time.
Here’s how to make the Queen’s favourite mince pies:
Ingredients:
- For the Mincemeat
- Zest and some juice of 1 unwaxed lemon
- Zest and some juice of 1 unwaxed orange
- Two tablespoons brandy
- One1 tablespoon of port
- One tablespoon of rum
- One tablespoon of sherry
- 120g (1 cup) suet
- 160g (3/4 cup) golden sultanas
- 100g (1/2 cup) raisins
- 100g (1/2 cup) mixed peel
- 100g (1/2 cup) currants
- Half a teaspoon of ground nutmeg
- Half a teaspoon of ground cinnamon
- 1.2 teaspoon ground cloves
- 160 (6oz) russet apples, peeled and grated
- 500g (1lb 2 oz) sweet pastry
- Egg washed for sticking lids on the bases
- Granulated sugar for the top of the mince pies before baking
- Icing sugar for dusting
Equipment:
- 12 hole non-stick shallow baking tray /
- Mince pie tin 32 x 24 cm/ 12.5 x 9″
- Fluted or plain cutters
The Queen’s pastry chefs also shared their key advice on the best way to make the mince pies.
Chef Kathryn Cuthbertson advised: “Give yourself plenty of time.”
Meanwhile, Chef de Partie, Victoria Scupham agreed: “Pastry is not something that likes to be rushed.”
She also advised bakers have cold hands when baking the mince pies, to keep it at the right consistency.