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Mini Brandy Mince Pies

Christmas isn't Christmas without mince pies; put a spin on a classic with these mini mince pies with a tasty brandy kick.
  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings30 portions
recipe image Mini Brandy Mince Pies


  • 125g Stork with Butter
  • 225g plain flour, sieved
  • 20g caster sugar
  • Zest of ½ orange
  • 2 tablespoons orange juice
  • 225g mincemeat
Brand spread
  • 75g icing sugar
  • 75g Stork with Butter
  • Zest of ½ orange
  • 1-2 dessertspoons brandy

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Rub Stork into flour until mixture resembles fine breadcrumbs.
  2. Mix in sugar and orange zest, add orange juice and mix with a palette knife to a firm dough.
  3. Knead lightly, wrap and chill in refrigerator for 15 minutes.
  4. Roll out the dough and cut into rounds with a fluted or plain cutter a little larger than the mini patty tins. Line patty tins.
  5. Fill each pie with a level teaspoonful of mincemeat.
  6. Bake in preheated oven 190ºC, 170ºC fan, Gas mark 5 for 15-20 minutes.
  7. For the brandy spread, mix the Stork and icing sugar with the orange zest until smooth then gradually add the brandy. Chill until firm then pipe onto the mincepies.