As rapidly approaches, palace chefs are in full swing preparing for, complete with all the opulent fixings. The banquet, extravagantly laid out to cater to the extended Royal family, might exceed the typical holiday budget, but ardent Royal fans can sample a bit of regal culinary delight by King Charles’s cherished mince pie .
Created by dedicated team of culinary artists, these scrumptious pastries are crafted with affection annually—and in 2017, the Palace inviting home cooks to emulate the Royal treat.
When the was unveiled, Royal Pastry Chef Kathryn Cuthbertson dispensed vital guidance, telling fans: “Give yourself plenty of time.” Concurring on the importance of patience, Chef de Partie Victoria Scupham—who was recruited by Kathryn—advised that having “cold hands” is also beneficial when handling the dough.
The skilled duo takes on the mammoth task of producing approximately 1200 mince pies each Christmas season to serve at numerous Royal events and festive gatherings across palatial residences.
Palace chefs shared the iconic recipe back in 2017 (Image: Getty)
Despite the substantial workload, they insist that the feat is entirely manageable with proper planning and organisation, reports
Besides the classic mince pie shared below, the royals also relished a few festive twists on the traditional treat. This included a petite version topped with flaked almonds and brushed with egg whites and icing sugar.
So what exactly does it take to recreate the mouth-watering mince-pies at home?
Ingredients
- zest and some juice of 1 unwaxed lemon
- zest and some juice of 1 unwaxed orange
- 2 tablespoons brandy
- 1 tablespoon of port
- 1 tablespoon of rum
- 1 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
- 1/2 teaspoon of ground nutmeg
- 1/2 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
Method
- Place all the dry ingredients into a large mixing bowl and stir. Then add all the liquid and grated apple and allow to soak for at least one week in a 1kg kilner jar sat in the fridge or pantry.
- Preheat the oven to 190° C (375° F, gas mark 5)
- Roll the sweet pastry into a sheet approximately 2 to 3 mm thick, place on a tray, and allow to rest in the fridge. Once rested, cut tops and bottoms for your mince pies using fluted or plain cutters (selecting sizes to fit your tin). Place the pie bases into the tin and prick them with a small knife or fork to prevent the pastry from rising during the baking.
- Spoon a teaspoon of the home-made mincemeat into the base and egg wash the edge of the pastry to enable the lids to stick. Place the mince pies in the fridge to rest for another 30 minutes, then add a pastry top to each, egg washing it and pricking a small hole in the top to allow the steam to escape. Sprinkle with granulated sugar.
- Place the baking tray on the middle shelf of the preheated oven and bake the pies for about 15 minutes, or until the pastry turns golden and the mincemeat starts to boil slightly. Remove from the oven and allow to cool slightly before taking the pies out of their tin.
- Sprinkle the mince pies with icing sugar and serve immediately. To add a festive feel, the mince pie tops could be shaped with a star cutter or perhaps a holly-shaped cutter.