We start making these pies in early October to enhance the flavour of the fruit. Each one is filled with our own mincemeat, which includes handmade candied mixed peel, spices cider and brandy Pedro Ximez Sherry, Christmas spices, toasted almonds and caramelised apples.
The pastry base is rich and crumbly and you can choose from a pastry or a frangipane lid.
ALERGENS: gluten, nuts, egg, dairy, sulphites.