The Queen, 91, oversees a huge Christmas celebration at her Sandringham estate in Norfolk each year.
And now her pastry chef has revealed the secret recipe for one of the most popular elements of the season – the mince pies.
But fans hoping to feast on a royal mince pie this year will be disappointed, as the recipe requires plenty of time.
Royal Pastry chef Kathryn Cuthbertson advised to “give yourself plenty of time”.
This was echoed by Chef de Partie, Victoria Scupham who said: “Pastry is not something that likes to be rushed.”
They both also advised to “have cold hands” when working with pastry to help keep it at the right consistency.
Kathryn and Victoria will make over 1200 mince pies in the Royal Kitchen this Christmas which will be served at festive receptions held in the Palaces.
There are different variations of the pies made, with some slightly smaller and others made using puff pastry.
Festive Mince Pies
For the Mincemeat
zest and some juice of 1 unwaxed lemon
zest and some juice of 1 unwaxed orange
2 tablespoons brandy
1 tablespoon of port
1 tablespoon of rum
1 tablespoon of sherry
120g (1 cup) suet
160g (3/4 cup) golden sultanas
100g (1/2 cup) raisins
100g (1/2 cup) mixed peel
100g (1/2 cup) currants
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
1.2 teaspoon ground cloves
160 (6oz) russet apples, peeled and grated
500g (1lb 2 oz) sweet pastry
Egg washed for sticking lids on the bases
Granulated sugar for the top of the mince pies before baking
Icing sugar for dusting
12 hole non-stick shallow baking tray /
mince pie tin 32 x 24 cm/ 12.5 x 9″
fluted or plain cutters