You’ve got your hands on a box of our Fruit Mince Pies. Nice work. Now let’s make sure every one of them tastes as good as the first.
Our pies are handmade with an Australian butter shortcrust and filled with apples sautéed in butter, brown sugar and spices, plus currants, raisins and citrus peel soaked in brandy and cider. They come two ways: fresh from the bakery, or frozen so you can bake them at home. Here’s how to look after both.
Fresh Fruit Mince Pies
Storing Keep them in an airtight container somewhere cool and dark, out of direct sunlight. They’ll stay at their best for up to five days. (If they last that long.)
Reheating They’re good at room temperature, but a quick warm-up takes them to another level.
1. Heat your oven to 140–150°C.
2. Pop the pies in for 10–15 minutes.
3. Out they come with crisp pastry and warm, jammy fruit.
Frozen Fruit Mince Pies
Storing Keep them in the freezer until you’re ready. The golden rule: don’t defrost them. They go straight from the freezer into the oven.
Baking from frozen
1. Heat your oven to 140–150°C.
2. Leave the pies in their foil tins and pop them on a tray.
3. Bake for 25–35 minutes, turning the tray after 15 minutes so they colour evenly.
4. Take them out when the pastry is golden.
5. Sprinkle with sugar while they’re hot.
6. Let them rest for 5–10 minutes before serving. The filling will be very hot.
Once baked, enjoy them within five days.
How We Like Them
Warm, with a spoonful of our Brandy Butter on top, made with Copper Tree Farm butter, whipped until light, then finished with a generous splash of brandy. Watch it melt into the pastry. We only make it once a year, so grab a jar while you can.
A cup of tea or a strong coffee on the side doesn’t hurt either.
Pick up your Fruit Mince Pies, fresh or frozen, in our bakeries and online.
