Christmas Cooking: Mince Pies

One word: nom.


For the shortcrust pastry:

  • 500g all-purpose flour
  • 250g good quality, unsalted butter, very cold or frozen (I use Lescure)
  • 50g icing sugar (and some for dusting)
  • Iced water
  • 10ml milk (for brushing)
  • Caster sugar (for sprinkling)


To make the pastry, pulse together the flour, sugar and butter until the dough begins to come together as breadcrumbs. Add enough cold water to bind the dough by adding a couple of tablespoons at a time and pulsing between each addition.

On a floured surface, roll out the dough to the thickness of a £1 coin. Cut out 12 circles with a fluted pastry cutter large enough to fit your pan. Gently push each circle into the moulds and fill with a tablespoon of mincemeat.

Cut out another 12 circles using a slightly smaller pastry cutter. Using water wet the edges of the bottom of the circle, and gently press into the pastry base to make the lid. Using a fork, prick the centre of the lids.

Put the mince pies (in the pan) into the fridge and leave for 20 minutes whilst you preheat the oven to 190°c.

Once preheated, pop the pies in the oven on the middle shelf and bake for 20 minutes. Remove from the oven, brush the pies with milk and sprinkle with caster sugar. Put the pies back in the oven and bake for a further 5-10 minutes or until golden brown.

Dust with icing sugar and serve with vanilla ice cream.

Makes 12, deep filled mince pies.


7 responses

    • Don’t be! I’ve always steered clear of more traditional mincemeat recipes which call for hours of ‘resting’. Also, I always use a food processor to make the pastry as it’s quicker and keeps the butter as cool as possible. Leaving the pies in the fridge before baking really makes a difference, I find!

  1. Pingback: Christmas Cooking: Mincemeat « Indulge & Devour

  2. Wow! I’ve actually never had mincemeat pies, but these look amazing! I have no oven (I know) so I’ll just have to dream of how these must smell and taste…

  3. Pingback: Fede’s Crostata « Indulge & Devour

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