The Strange Way The Royal Family Eat Mince Pies!

I've never been a fan of mince pies, until I came up with my own mincemeat recipe and learnt how the royal family ate them. That was a game changer for me and now I look forward to mince pies every Christmas. Hope you enjoy them!

Link to candied mixed peel... Nope! :)

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The recipes -
The pastry -
2 1/2 cups flour
1/2 cup sugar
2 sticks (8oz) unsalted butter
2 egg yolks
1/4 cup heavy cream

1 egg - for glazing

Blend the flour, sugar and butter until fine crumbs, add the egg yolks and cream, blend again until combined.

The mincemeat -
3 cups raisins
2 cups grated apple (skin on)
1/2 cup unsalted butter
1/2 cup sliced (slivered) almonds
1 cup brown sugar
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp mixed spice (all spice)
1 orange - zest only
1 cup brandy

Mix all the ingredients together in a large pan and cook for 5-8 minutes. Set aside to cool.

Brandy butter -
4 oz unsalted butter
4 oz powdered sugar (icing sugar)
1/4 cup brandy

Beat together the butter, brandy and sugar until combined and no lumps. Pipe onto parchment paper and refrigerate for at least 4 hours.

1/4 cup powdered sugar for dusting the mince pies
1 cup powdered sugar for blowing at Winston :)

[julietierney]

My Scottish great grandmother and grandmother called Brandy Butter - hard sauce. There was always a dollop on our mince pie.

[mariansmith]

It amazes me that many of RF's dishes are actually quite simple. We can all make this. Thanks so much...
Merry Christmas to you and Winston.

[WastrelWay]

When I was a kid, about 5 or 6 years old, we had some mincemeat from somewhere, perhaps as a Christmas gift. I think my mother did not know what to do with it. I had a taste of it and said I liked it, even the candied citrus peel. I have a vague memory that she made a large pie from it, based on an American-style apple pie, and she didn't like it and after that mincemeat was banished. Since then, I've seen prepared mincemeat in the store but didn't buy it. Now I know how to make my own and use it. This is very educational. I've just discovered this channel and I like it a lot!

[janegoldstein]

Dear Chef Grady,
I have lived inAmerica for over 50 years, and one of the things that I truly miss the most is a really good Mince Pie.
My Mother bless her heart used to call hers bullets. Mum always said that her hands were too hot for making good
pastry. Over here while my husband was still alive I used Cross and Blackwell Mince Meat with Brandy. I would buy it and then keep it for two years before I used it. Actually my Mince Pies were not bad. Nothing like your lovely examples though. I am so glad that we can now subscribe to your channel, I will be an avid watcher of your vlogs. My brother and
then my sister are coming to visit me this spring so I am going to be looking for lots of your wonderful, not too difficult recipes to cook for them. I am Jane Goldstein and am very glad that I have found you. Thank you Chef Grady.
😎👍🐴🐎🧑🏻‍🦰

[threepurrs]

These are beautiful…. Reminds me of my grandmother’s mince pies and plum pudding . She came to Canada in 1923 and delighted us with everything English at Christmas. This video was a walk down memory lane, Thank you. Merry Christmas and best wishes for 2023.

[slomo]

I ADORE mince pies! Learned about them from my ex-boyfriend from London, and purchased from a British shop in Annapolis, Maryland. Now long gone, and cannot find them anywhere. I did order online a Christmas cake for Christmas, but was so badly disappointed with it, it must have sat in a warehouse for years and I got the very last one, hard as a rock and foul. Learned my lesson, never to buy food online!
Thank you Darren for this recipe, I will make and treasure all my remaining years on God's green earth. HAPPY OR MERRY CHRISTMAS!!!

[redlanternhomesteadcathym]

Chef Darren you are pure joy to watch, thank you and Merry Christmas.

[hoobeydoobey]

My maternal grandmother made the most amazing mincemeat pies. They had beef in them. How I miss her and her great cooking.

[ParkAvenueAssociates]

My English Grandmother's homemade mincemeat––dating back to before 1900––which I still make, called for ingredients by the pound and did use meat or venison in the mixture which she then canned. I just freeze or refrigerate mine. The meat and suet add to the richness of the raisins, currents, apricots, orange and lemon peel and yes, a small amount of candied peel, which I also have made or bought at the after Christmas sales for the next year's batches. I use individual tart pans which makes them release easier than a muffin tin. Gran's recipe calls for gem pans which are now hard to find. Cheers.

[madonna]

I’m not even a fan of mince pie but my father always loved it and had a great aunt back in the day who “made the best”. The royal mince looks so good I may even give it a go! 🥧 🎄

[richardphillips]

Hi Darren I watched a clip of The Crown yesterday and you were mentioned by Princess Diana who was making an omelette, and she said to Prince Charles - "Darren would write instructions on how to cook."

[nigelmoignard]

Love your channel. I make my mincemeat in August each year same as my cake and pudding. I usually use suet to bind all the ingredients, I also use Brandy and Rum for my mincemeat. I also soak my fruits for about 3 days then combine all the ingredients and very slowly cook the mincemeat then jar and store under my bed with other goodies. Thank you for showing the world some very good British Christmas foods

[lesley-janebutters]

Happy Christmas to Chef Darren McGrady and Winston too. Thank you for sharing this wonderfully easy mince tart recipe without chunks of fruit peel or suet. I will use this recipe for next year's Christmas tarts. I thoroughly enjoy watching your channel, there is always something new to learn. I learned tonight that baked tarts should sit in the tart pan until completely cold before attempting to transfer them to a cooling rack. Very wise!!🎄

[cynbartek]

I'm a 57-year-old American who LOVES mince pie. My father always wanted to try mince pie and never did; I'm so sad for him! I will definitely try your recipe and the brandy butter! Belated happy holidays and woof-woof to your pooch.

[entaos]

"I am from the United States of America and I have been watching your Channel for some time now and I have to admit, "You have got to be one of the most talented chefs I have ever known! I love all the receipts that share with us all! I love your personality as well as you bring so much joy, happiness and love into your work of sharing! "Thank you for sharing your many talents with the World!" "God Bless You & Your Family!"

[coashddjj]

I'm the only one in my family that loves these pies, but I only eat them at Christmas. This video was such a joy to watch! Merry Christmas ❤🎄

[lynd]

Loved these recipes. I have to admit I love the candied peel in my mince pies & hot cross buns. Merry Christmas from Melbourne Australia. 🎅🏻🎄

[jq]

I am Canadian 🇨🇦and grew up loving mince pies, although ours didn’t have the candied peel you detest! I have been experimenting with Christmas cake for years now, adding better nuts and fruit and yes, brandy. I intend to give this a go - looks amazing! Thank you so much for sharing and merry Christmas!🎄❄️☺️

[sailorgirl]

Merry Christmas and Happy New Year from Vancouver Island BC Canada.

[lilliputlittle]

Those look divine. I'll have to make those for Christmas. I love mincemeat tarts but always have used Borden's NoneSuch Brandy and Rum recipe mince. But your recipe looks nice and simple and the brandy butter looks like a delicious addition.