Mince Pies

Name: Mince Pies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: British
Ingredients: 225g Butter; 350g Plain Flour; 100g Caster Sugar; 280g Mincemeat; 1 small Egg; Topping Icing Sugar

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Serves 12 334 kcal per serving Prep 20 min Cook 20 min Passive 30 min

Ingredients

225g Butter
350g Plain Flour
100g Caster Sugar
280g Mincemeat
1 small Egg
Topping Icing Sugar

Instructions

To make the pastry, rub the cold diced butter into the plain flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and a small pinch of salt.
Bring the mixture together into a firm ball without adding any liquid and knead briefly until smooth. The dough will be quite firm, similar to shortcrust pastry. It can be used immediately or chilled until needed.
Preheat the oven to 200°C / Gas mark 6 / 180°C fan. Press small walnut-sized balls of pastry into 18 holes of patty tins, lining the base and sides.
Spoon the mincemeat evenly into each pastry case.
Take slightly smaller pieces of pastry, flatten them between your hands and form round lids large enough to cover the pies.
Place the lids on top and gently press the edges together to seal. No egg or milk is needed for sealing, as the pastry will adhere on its own. At this stage, the pies can be frozen for up to one month.
Beat the egg and brush it over the tops of the pies. Bake for about 20 minutes, until golden. Leave to cool in the tins for 5 minutes, then transfer to a wire rack.
Lightly dust with icing sugar before serving.

Tips

Let the mincemeat mature in the jar for at least a few weeks before baking to allow the spices and alcohol to deepen.
Keep your pastry cold and handle it as little as possible to ensure a short, crumbly, and melt-in-the-mouth texture.
Add a teaspoon of orange zest to the pastry dough for a subtle, festive citrus aroma.

Variations

Frangipane Top: Replace the pastry lid with a spoonful of almond frangipane for a nutty twist.
Puff Pastry Pies: Use pre-rolled puff pastry for a lighter, flakier ‘palmier’ style mince pie.

Storage

Store in an airtight container for up to a week. They can also be frozen for up to 3 months and reheated in the oven.

Serving Suggestions

Serve warm with a dusting of icing sugar and a dollop of brandy butter or clotted cream.
Perfect alongside a glass of mulled wine or a cup of Earl Grey tea.