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Mince Pies

Makes 12 mince pies

Homemade mince pies are fun to make and add an extra touch of seasonal love to any occasion. You do need to use a tart tray and two pastry cutters, cups or glasses for cutting out the pastry circles - one the size of your tart tray holes for making pastry lids and another 2cm/¾” larger in diameter for the bases.

Free from Egg, Soya, Nuts
Vegetarian

Ingredients

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Pastry

  1. Put the flour and butter into a large bowl.
  2. Using a pastry blender or fork, work the butter into the flour until it resembles breadcrumbs.
  3. Stir in the caster sugar.
  4. Sprinkle enough of the water over the flour and stir to bring together a soft ball of dough. Cover the dough and leave for 10 minutes.
  5. Rub a little butter around the inside of a 12-hole tart tray and pre-heat the oven.
  6. Dust the work surface with flour, put the dough in the middle and sprinkle with more flour.
  7. Roll out the pastry until about 1.5mm/1/16” thick.
  8. Select a pastry cutter or cup 2cm/¾” larger than the holes of the tart tray and press it into the dough to make circles.
  9. Lift the pastry circles into the holes of the tart tray.
  10. Brush the edges of the pastry circles with water.
  11. Gather up the pastry off cuts, pressing them into a ball of dough.

Filling and Topping

  1. Put a teaspoon of mincemeat in the centre of each tart.
  2. Roll out the remaining pastry until about 1.5mm/1/16” thick.
  3. Select another pastry cutter the same size as the tart tray holes and press it into the pastry to make circles.
  4. Pick up the pastry circles and place them on the tarts over the mincemeat.
  5. Press the edges together and crimp the circumference with the flat prongs of a fork.
  6. Using the tip of a pair of scissors, make a snip into the top of each pie to allow steam to escape.
  7. Bake for 25-30 minutes until golden brown.
  8. Before serving sieve icing sugar over the mince pies.

Equipment

12-hole tart tray, round pastry cutters, pastry brush, scissors and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes
I did struggle to get a dozen, I made 10 and 6 had cut out shapes rather than a lid, but oh my goodness, pastry is lovely and light and altogether scrummy :D I found it helpful to put the dough into the fridge for its 15 min resting time and roll out between 2 pieces of greaseproof as it is very thin and is a devil to get off the board! wish I could add a photo
By ELISE Penhalagan
22 Nov 2018

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