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Our very own mince pie recipe! Doing Christmas the ‘wright’ way… 

Step 1 Photo credit: Oakwrights


  • 240g plain flour

  • 120g butter, cut into cubes

  • 25g caster sugar

  • Pinch of salt

  • 1 lemon, zested and the juice of a large orange

  • 454g mincemeat

  • Icing sugar for dusting.

  • Optional: A splash of gin (we recommend Chase Distillery’s Rhubarb & Bramley Apple Gin) St

Stage 2 Photo credit: Oakwrights


  1. In a bowl, sift the salt and flour together.

  2. Add the butter and rub into the flour until it resembles breadcrumbs.

  3. Add the lemon zest, orange juice and sugar. Combine until the dough comes together, then wrap with cling film and refrigerate for 30 minutes.

  4. Set the oven to 180C and grease a shallow muffin tin. 

  5. Roll out the dough to about the thickness of a pound coin and with a round cookie cutter, cut the bases out of the dough and place them in the tin, gently pressing the bases down.

  6. Spoon the mincemeat into a mixing bowl and pour in a chosen amount of gin. Then mix!

  7. Place a tablespoon of mince in each casing.

  8. Now use the remaining dough and cut out the lids for the mince pies. We used a star shape but you can use a round shape if preferred. Place on top of the fillings.

  9. Bake for 30-35 minutes or until the pastry has turned a golden brown.

  10. Cool in the cupcake tin before removing.

  11. Dust with icing sugar and enjoy!

Stage 3 Photo credit: Oakwrights