Ben Tish’s empanadilla mince pies

17. BenTish for Gresado Ben's Mince Pies 1 IMG_5919


For the filling (make at least 3 days – and up to 1 month in advance):

  • 400ml dark brandy
  • 600 ml PX sherry
  • 700g currants
  • 800g sultanas
  • 700g muscatel raisins
  • 4 quince, peeled, cored and chopped fairly small
  • 570g pork fat or suet
  • 100g pine nuts, toasted and coarsely chopped
  • 600g demerara sugar
  • 300g dark muscovado sugar
  • 2 rounded tsp ground cinnamon
  • 4 rounded tsp ground mixed spice
  • 8 clementines, zest only
  • 500g whole mixed peel, diced small

For the empanadillas:

  • 500g all-butter puff pastry
  • 1 egg, beaten


For the filling, place the alcohols in a pan set over medium heat and reduce to half the original volume. Add all the other filling ingredients, remove from heat, and leave to steep for at least 3 days or, better, up to 1 month in the fridge.

For the empanadillas, preheat the oven to 180C. Roll the pastry to ½ cm thick, and cut out 12cm disks. Place a tablespoonful of the mixture in the middle of each disk, fold over into ’half moons’, and seal by crimping the edge with a fork.

Place the pies on a non-stick baking tray, brush with egg wash, and bake for 25 minutes until deep golden-brown.

Recipes courtesy of Ben Tish, who is currently working with specialist ingredients company

For more on multi-cultural festivals and recipes , check out Good Things magazine’s The ultimate cross-cultural festive feasts.

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