Great British Bake Off’s Holly Bell teams up with KitchenAid


Holly BellWe have a fantastic Today's Special Value offer from KitchenAid tomorrow (Wednesday 14th November), so make sure you tune in from midnight to snap up this classic mixer with a couple of added extras!

We caught up with baking expert Holly Bell, runner-up on the 2011 Great British Bake Off TV program and the new face of KitchenAid, to get some of her expert Christmas baking recipe ideas.

Here is Holly's delicious Melting Moment mince pies recipe, which gives an interesting twist to this festive favourite…


Mince pie ingredientsMelting Moment mince pies

These mince pies are inspired by my friend Helen's mother-in-law, who tops her mince pies with Viennese biscuit dough. They are divine! I thought I'd remove the need for a piping bag and add some heavenly Christmas flavours of orange, nutmeg and cinnamon to make these truly special. Don't forget you can add your favourite tipple to the mincemeat. Brandy is traditional but Amaretto, ginger wine and even Baileys are all delicious.

Ingredients (makes 24)


  • 250g plain flour
  • 50g icing sugar
  • 125g room temperature butter
  • Zest of one orange
  • 1 large egg


  • 411g jar of mincemeat
  • 15mls of your favourite tipple (optional)
  • Biscuit dough
  • 120g soft butter
  • 30g icing sugar
  • 100g plain flour
  • 20g cornflour
  • Pinch of cinnamon
  • Grating of fresh nutmeg

The pastry comes together...Method

Pop the flour and icing sugar into your mixer and give it a quick mix with the flatbeater. Add the butter and orange zest and mix until it looks like fine breadcrumbs. Add the egg, mix in short spurts until the pastry dough comes together into a lump.

Cover in clingfilm and refrigerate for 30 minutes. In the meantime mix the alcohol and the mincemeat in a bowl and make the biscuit dough. To make the dough, mix the very soft butter with the icing sugar in your KitchenAid with the flat beater. Mix until really light and fluffy (about 4 minutes).

Roll out the chilled pastryThen add all of the other biscuit dough ingredients and mix again until combined and fluffy. Wrap the dough in clingfilm and pop in the fridge. Roll the pastry onto a floured work surface to about 3mm thick and cut rounds out using a pastry cutter. Pop into your non-stick bun tray then place a teaspoon of the mincemeat into each pastry case.

Roll the biscuit dough to about 1cm thick on a floured surface and cut triangles using a sharp knife. If the knife sticks dip in flour between cuts. Then place on top of the mincemeat and pop the whole tray in the fridge for 10 minutes.

Fresh from the oven!Bake in a preheated oven at 180C/Gas 4 for about 15 – 20 minutes until just starting to brown at the edges. Eat within 3 days or freeze and use within a month. Defrost at room temperature.

These delicious mince pies are perfect served on Christmas Eve with some brandy cream or on Christmas Day as a little snack. You could also give them as gifts, as they look so pretty!


Make sure you tune in tomorrow (Wednesday 14th November) to get your very own KitchenAid mixer so you can recreate Holly's delicious recipe this festive season!

Visit our Kitchen department


  1. Heather Henderson November 13, 2012 at 10:33 am -  Reply

    Ohhh I am so excited and looking forward to the KitchenAid tsv, Debit card at the ready, I know qvc will make it so worth whie, I have been wanting a kitchen aid for so long, so please p,ease have one in stock for me xox

  2. Yvonne Marney November 13, 2012 at 3:43 pm -  Reply

    Really hoping the TSV is the Artisan colours kitchenaid. Especially if on 4 easy pays. If not down to Debenhams where on sale £379. !!!!

  3. Heather November 13, 2012 at 11:07 pm -  Reply

    Disappointed it’s yet another Classic TSV. Hoping it would be an Artisan and was ready with my order. Oh well, no need to stay up until midnight 🙁

  4. trish November 14, 2012 at 2:38 pm -  Reply

    what is the difference between the aristain model and the tsv

  5. Miriam May 25, 2013 at 6:33 pm -  Reply

    Hi how do I get on to Holly’s blog. Thank you

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