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Giant lattice topped mince pie

  • Timer Prep 15 min
    Cook 40 min
  • Chart 593.0 cal/
  • Chef hat Medium


Grate the marzipan. Quarter the fresh figs. Zest the oranges.


  1. 1 Preheat the oven to 400F /200C/Fan 190 /Gas 6. Roll out 2/3rds of the pastry and use to line a 20cm loose bottom round cake tin.
  2. 2 Prick the base with a fork and line with baking parchment and baking beans.
  3. 3 Bake blind for 15 minutes then remove the beans and paper.
  4. 4 Reduce the oven temperature to 350F/180C/Fan 170/Gas 4.
  5. 5 Meanwhile, mix together the mincemeat with the liqueur and marzipan (if using).
  6. 6 Spoon into the part cooked pastry case.
  7. 7 Roll out the remaining pastry and cut into thin long strips, arrange over the top in a lattice pattern, pressing down the edges, brush with a little milk to glaze and return to the oven for 20 to 25 minutes until pastry lattice is cooked and golden.
  8. 8 Remove from the oven allow to cool for 30 minutes then carefully remove from the tin onto a serving plate or board.
  9. 9 Arrange quartered figs on top, dust with icing sugar and scatter with curls of orange zest.
  • Average per serving
  • Calories 593.0kCal
  • Fat20.0g
  • Saturated7.5g
  • Salt0.39g
  • Carbohydrates93.6
  • Sugar57.6g
  • Protein6.0g
  • Fibre8.1g