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Try our famous Mince Pies at home

Our Executive Chef Steve Munkley has shared his secret recipe with us to make 20 irresistible 5cm wide and 2cm deep filled mince pies.

Mincemeat Filling

Mix 50ml of brandy

1/4 lemon juice

1/2 lemon zest

125g raisins

190g currants

Soak all of these together for an hour, and then add:

150g shredded suet

125g dark brown sugar

42g chopped mixed peel

1/4 small grated nutmeg

1/2 large Bramley apple peeled and grated.

Spoon and press into jars, cover and leave for at least a fortnight to improve the flavour before using.

Sweet Pastry

Rub 375g plain flour and 260g unsalted butter in a bowl to a crumble consistency.

Mix in 125g caster sugar and a large egg, then gently knead on a slightly floured surface until pastry is formed.

Wrap the pastry in cling film and chill for at least 10 minutes before rolling.


Roll out the pastry and cut circles to fit your moulds. Spoon in the mincemeat and cover with a second piece of pastry.

Brush with an egg wash and cook them in a preheated oven at 180°C for 18 to 20 minutes.

To finish, sprinkle with a little sugar whilst still warm.


Pop into our lobby and help yourself to our mince pies every day during December.

Our mince pie is also served with our Festive Afternoon Tea which is available until the 24 December 2016. Click here to find out more. 

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We would also love to see your family adventures in London with our hashtag #RGHFamilies.