Chanukah mince pies.

Chanukah mince pies with kiddush wine mincemeat

The quick & easy filling for these festive mince pies is fruity, sweet, spicy and delicious, enhanced with kiddush wine and rum! Happy Chanukah!
Course Dessert, Snack
Cuisine British, jewish
Servings 15 mince pies
Calories 314kcal
Author Helen


For the mincemeat

  • 1 apple
  • 2 tbsp dark brown sugar
  • 2 tbsp butter or margarine
  • 1.5 tsp mixed spice (or pumpkin pie spice)
  • 0.5 tsp ground allspice
  • 100 g raisins, sultanas, or a mixture of both (3/4 cup)
  • 65 g dried cranberries (1/2 cup)
  • 1 tbsp chopped candied peel
  • 2 tbsp Palwin no. 10 sweet red kiddush wine + a little extra
  • zest and juice of a tangerine
  • 2 tbsp chopped nuts
  • 1 tbsp rum

For the pastry

  • 300 g plain flour (2 cups)
  • 150 g cold butter or margarine (2/3 cup or 1 1/4 sticks)
  • 50-60 ml cold water (approx. 1/4 cup)
  • A little milk and sugar for the tops.


To make the mincemeat pie filing

  • Peel, core and grate the apple. Place in a saucepan with the brown sugar, butter, mixed spice and allspice. Cook over a low heat for 3-4 minutes until bubbling and well mixed.
  • Add the raisins, cranberries, candied peel, kiddush wine, and tangerine zest and juice. Mix well, cover the pan, and leave to cool.
  • Once cold, stir in the nuts and rum. If the mixture looks a little dry, add a splash more kiddush wine.

To make the pastry

  • Put the flour into the bowl of the food processor. Cut the butter into cubes and add to the bowl. Process just until a crumbly texture is formed.
  • With the motor running, slowly pour in the water - you may not need all of it. Stop as soon as the mixture forms into a ball.
  • Press the ball into a disc and wrap in clingfilm. Refrigerate for 30 minutes before using.

To make the pies

  • Preheat the oven to 200C (400F).
  • Roll out the pastry to 4mm thickness. Use a fluted cutter to cut circles and gently press them into the spaces in a tartlet/cupcake tin.
  • Add a generous tablespoon of filling to each pie.
  • Re-roll the pastry if necessary, and cut out Chanukah shapes - dreidels, menorahs and stars - and use them to top the pies.
  • Brush the tops with a little milk (or milk alternative) and sprinkle with granulated sugar. Bake at 200C (400F) for around 20 minutes until lightly golden.
  • Remove from the oven and allow to cool before serving. Delicious warm or cold!