How to make mince pies like Jolene in London

You know the holiday season has arrived in the UK when the smell of mince pies starts to fill the air. Nothing says Christmas like those crispy gold patties that pair so well with a sherry, and a side of Christmas carols.

And since ‘tis the season to be jolly – and to be sharing – there’s nothing quite like an afternoon spent with kids, family and friends baking homemade treats that make for long-lasting memories.

We asked Jolene, one of London’s most beloved neighbourhood gems, to show us how to make their iconic mince pies. Sous baker Ellie talks us through the process of what makes Jolene’s mince pies stand out.

Crispy on the outside, soft and Christmassy on the inside – you’ve got to love a mince pie. Credit: Jolene

How to make mince pies like Jolene – one of London’s most beloved restaurants and bakeries

What is a mince pie?

‘It’s a traditional British sweet treat consisting of a shortcrust pastry with a spiced dried fruit filling‘, says Ellie. With a nice crispy golden finish and a smell that screams Christmas, they were originally made with mincemeat, and have kept the word ‘mince’ ever since.

…we love our Christmas traditions!

It’s beginning to smell a lot like Christmas at Jolene. Credit: Jolene

Why is it such a popular Christmas dessert?

‘They’re delicious!” says Ellie. “The idea of giving mince pies to Santa Claus makes them part of Christmas traditions—and we love our Christmas traditions. They also last for months and aren’t too complicated to make at home‘. It’s said that eating a mince pie on each of the 12 days of Christmas brings good luck for the new year. Even better, Jolene starts selling them as early as December 1st.

What kind of pastry can be used?

‘Any type of pastry can work‘, says Ellie. ‘Traditionally, it would be shortcrust, but at home, you can go for puff or filo pastry too – but that wouldn’t be the traditional ones‘.

What’s the filling made of?

‘At Jolene, we use a mix of dry fruits and raisins, sultanas, prunes, figs…‘ Ellie says. ‘You can also use dates, candied peel, apples, or nuts to add texture‘. And then? ‘Loads of alcohol!’ We use sherry, but for an alcohol-free recipe, you could infuse the dried fruits in tea. One of our signature ingredients at Jolene is the beef suet which adds richness and a hint of tradition to the recipe‘.

A scoop of filling is what you need to make airy mince pies. Credit: Jolene

What drink pair well with mince pies?

‘Sherry, port or brandy-traditionally‘, says Ellie. ‘But they also pair well with savoury treats such as blue cheese and clotted cream. For breakfast, nothing’s better than a mince pie with a nice cup of tea‘.

Can we eat mince pies for breakfast, or are they more of a dessert?

‘Mince pies should definitely be eaten for breakfast‘, Ellie says. ‘My personal treat is to have one mince pie each morning from 1st December until Christmas Day‘. Although historically mince pies were enjoyed as a dessert after dinner, they also make for a festive afternoon snack.

It’s always a good idea to have one on hand.

Add a dash of demerara sugar to give a nice sweet finish to the pies. Credit: Jolene

Are mince pies vegetarian? And is it possible to make a vegan version?

‘Mince pies aren’t traditionally vegetarian as they contain beef suet‘ Ellie says, but that ingredient can be skipped or swapped with vegetable suet instead. Mince pies can also be made vegan: ‘just use a vegan pastry and a vegetable butter, and instead of brushing them with eggs a simple plant-based milk like oat will do the trick‘.

What makes Jolene’s mince pies so special?

If you’re into Christmas traditions, look no further than Jolene’s tradition-fuelled mince pies, as the ingredients and the recipe strictly follow that classic and historical mindset. ‘We use top-notch local ingredients and we make fresh mince pies every day‘, Ellie says, ‘and we start selling them on December 1st until Christmas Eve. That adds a sweet, flavourful touch to the entire holiday season‘.

Cosy vibes come day or night at Jolene. Credit: Jolene

Any top tips for baking mince pies at home?

‘Always make your pastry in advance—ideally the day before—and don’t worry if it cracks a little; that’s just part of the charm!’ says Ellie, who also recommends preparing the filling a day ahead so it has time to soak up the alcohol and spices.

Chef’s Recs

Sous Baker Ellie’s favourite go-to’s in London for more great food and drinks

What would be your perfect festive menu from starter to dessert?

A nice warming vegetable soup with fresh bread and butter, a nut roast with vegetable stuffing and crispy roast potatoes and as dessert… Sticky toffee pudding! The one my mum makes.

The must-try star of the menu that diners can’t miss at Jolene this festive season?

The menu changes daily… But you should come down for our flourless chocolate cake.

Favourite sharing dish?

Straight from Jolene’s in-house pizza oven. The pizzas we do here are incredible, they’re small and great for sharing! You can order a few with different toppings for the table, they’re simple and delicious.

Watch the pizzaiolo in action from the counter at Jolene. Credit: Jolene

Pick your toppings and share warm, chewy pizzette with your loved ones at Jolene. Credit: Jolene

Hungry for more? Don’t miss the festive season at Jolene

For local vibes, candle-lit date nights or intimate group dining, Jolene is a neighbourhood restaurant and bakery, with a natural wine cellar and a in-house pizza oven. Focussing on flavour, provenance and sustainability, the menu changes weekly and features British produce in a contemporary take on nostalgic recipes.

Go for killer coffee and pastries in the morning, book at lunch for a comforting meal out or go for dinner to soak up the neighbourhood vibes with a special someone this festive season.

Coffee and pastries are served from 8 am, and lunch from midday 7 days a week. Dinner is served from 6 pm Tuesday through to Saturday.

Book at Jolene Hornsey Rd