Cheeseboard Mince Pies Recipe

Introduction

Cheeseboard mince pies offer a delightful twist on the classic holiday treat, combining rich cheddar pastry with a spiced mincemeat filling. Perfect served warm alongside your favorite cheeses, these festive pies bring a wonderful balance of sweet and savory to any gathering.

Ingredients

• 175g salted butter
• 300g plain flour, plus extra for dusting
• 1 tbsp cornflour
• 2 tbsp granulated sugar, plus a little extra for sprinkling
• 50g extra-mature cheddar
• 125ml cold whole milk
• 300g mincemeat (vegetarian, if needed)
• 1 small cooking apple (about 150g), chopped into small cubes
• 2 tbsp Pedro Ximénez sherry, brandy or dark rum
• 1 egg, beaten

Instructions

1. Step 1: Place the butter in the freezer for at least 1 hour before starting. In a large bowl, combine the flour, cornflour, sugar, and ¼ teaspoon of fine salt.
2. Step 2: Holding the frozen butter in its wrapper or parchment, grate it directly into the flour mixture using the coarse side of a box grater. Pause occasionally to stir the butter into the flour with a cutlery knife to prevent clumps.
3. Step 3: Once all butter is incorporated, grate in the cheddar and gently mix together.
4. Step 4: Pour in the cold milk and stir with a knife until large clumps form. Tip the mixture onto a lightly floured surface and knead just until it forms a smooth dough, leaving visible streaks of butter for a flaky texture.
5. Step 5: Shape the dough into a disc, wrap in parchment, and chill in the fridge for 1 hour.
6. Step 6: In a bowl, combine the mincemeat, chopped apple, and sherry. Season with freshly ground black pepper if desired to enhance the sweet-savory flavor.
7. Step 7: Remove the pastry from the fridge. If very firm, let it rest at room temperature for 5–10 minutes.
8. Step 8: Line a large baking tray with parchment. Halve the dough and roll one half out on a lightly floured surface to about the thickness of a 50p coin.
9. Step 9: Use an 8cm biscuit cutter to cut 12 circles. Place these on the baking tray.
10. Step 10: Brush the edges of each pastry circle with some beaten egg. Spoon about 1 tablespoon of the mincemeat mixture into the centre of each circle.
11. Step 11: Roll out the remaining dough and cut 12 more circles. Use a small star cutter to cut a star shape from the centre of each circle to create the lids.
12. Step 12: Place a pastry lid on top of each filled pie and press the edges to seal. Use a fluted 8cm cutter if desired to neaten and reinforce the seal.
13. Step 13: Arrange the star-shaped offcuts on the tray. Brush the tops of the pies and the stars with beaten egg and sprinkle a little sugar over them.
14. Step 14: Chill the pies for at least 30 minutes or up to a day. They can also be frozen for up to two months.
15. Step 15: Preheat the oven to 200°C (180°C fan) or gas mark 6. Bake the pies for 15 minutes (or 20 minutes if baking from frozen) until golden and crisp.
16. Step 16: Serve the warm pies alongside your cheeseboard for a festive treat.

Tips & Variations

• Use vegetarian mincemeat to keep the recipe meat-free without compromising flavor.
• If you prefer a boozier pie, add a splash more sherry or brandy to the mincemeat mixture.
• For extra flakiness, avoid overworking the dough and leave visible butter streaks inside before chilling.
• Swap the cheddar for a sharp blue cheese for a different tangy twist on the pastry.

Storage

Store leftover cooked pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven (around 160°C) for 5–10 minutes to restore crispness. Unbaked pies can be frozen for up to two months and baked straight from the freezer, adding an extra 5 minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled for up to 2 days before assembling the pies. Just keep it wrapped tightly in the refrigerator.

What can I serve with cheeseboard mince pies?

These pies pair beautifully with a selection of cheeses, chutneys, and fresh fruits on your cheeseboard. A glass of sherry or mulled wine also complements the flavors nicely.

Cheeseboard Mince Pies Recipe

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★★★★★

5 from 708 reviews

• Author: Hailey
• Total Time: 1 hour 35 minutes
• Yield: 12 mince pies 1x
• Diet: Vegetarian

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Description

Cheeseboard mince pies combine a flaky, buttery pastry enriched with extra-mature cheddar with a warm, spiced mincemeat filling enhanced by cooking apple and Pedro Ximénez sherry. Perfectly golden and crisp, these savory-sweet pies make a delightful addition to any festive cheeseboard or holiday spread.

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Ingredients

Scale 1x2x3x

Pastry

• 175g salted butter, frozen
• 300g plain flour, plus extra for dusting
• 1 tbsp cornflour
• 2 tbsp granulated sugar, plus extra for sprinkling
• 50g extra-mature cheddar
• 125ml cold whole milk
• 1 egg, beaten

Filling

• 300g mincemeat (vegetarian if needed)
• 1 small cooking apple (about 150g), chopped into small cubes
• 2 tbsp Pedro Ximénez sherry, brandy or dark rum

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Instructions

1. Prepare the butter and dry ingredients: Place the butter in the freezer for at least 1 hour before starting to ensure it is well chilled. In a large bowl, combine the plain flour, cornflour, sugar, and ¼ teaspoon fine salt.
2. Grate butter and cheese into flour: Using the coarse side of a box grater, grate the frozen butter directly into the flour mixture. Pause occasionally to stir and prevent clumping by using a cutlery knife. Once all butter is incorporated, grate in the extra-mature cheddar and gently mix again to distribute evenly.
3. Add milk and form dough: Pour the cold milk into the butter-flour mixture and stir with the knife until large clumps form. Tip the mixture onto a lightly floured surface and knead just until it comes together into a smooth dough, taking care not to overwork it. Visible streaks of butter help create a flaky texture. Shape dough into a disc, wrap in parchment paper, and chill for 1 hour.
4. Mix the filling: In a bowl, combine the mincemeat, chopped cooking apple, and Pedro Ximénez sherry (or brandy/dark rum). Add a twist of black pepper if desired to balance the sweetness with subtle spice.
5. Prepare pastry rounds: Remove chilled pastry from fridge; if very firm, let sit at room temperature for 5-10 minutes. Line a large baking tray with parchment paper. Halve the dough and roll out one half on a floured surface to about the thickness of a 50p coin (around 3mm). Use an 8cm biscuit cutter to stamp out 12 circles, re-rolling scraps as needed. Arrange these rounds on the baking tray.
6. Fill and assemble pies: Brush the edges of each pastry round lightly with beaten egg. Spoon about 1 tablespoon of the mincemeat mixture onto the center. Roll out the remaining dough and cut 12 more circles with the same cutter. Using a small star cutter, cut out stars from the center of each circle to create lids. Place a pastry lid on top of each filled base and press edges firmly to seal. Optionally, use a fluted 8cm cutter to neaten and strengthen the seals. Arrange the star-shaped offcuts on the tray as well.
7. Egg wash and chill: Brush the tops of pies and star-shaped scraps with beaten egg and sprinkle lightly with sugar. Chill the assembled pies for at least 30 minutes or up to 1 day. The pies can be frozen for up to two months at this stage.
8. Bake the pies: Preheat oven to 200°C (180°C fan) or Gas Mark 6. Bake pies on the lined tray for 15 minutes, or 20 minutes if baking from frozen, until golden and crisp. Serve warm alongside a cheeseboard.

Notes

• Ensure the butter remains very cold to create a flaky pastry texture.
• Do not overwork the dough to prevent tough pastry.
• The star-shaped pastry offcuts can be baked alongside the pies as tasty little treats.
• Using extra-mature cheddar in the pastry adds a savory depth that complements the sweet mincemeat.
• Pies can be frozen before baking for up to two months; increase baking time accordingly.
• Substitute Pedro Ximénez sherry with brandy or dark rum based on preference or availability.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: mince pies, cheeseboard mince pies, savory mince pies, Christmas pies, festive baking, cheddar pastry, mincemeat pies