Mince Pies

Makes 12

Free from Egg, Soya, Nuts


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  1. Put the flour and butter into a large bowl.
  2. Using a pastry blender or fork, mash the butter into the flour until it resembles breadcrumbs.
  3. Sprinkle the water over the flour and stir to bring together a ball of dough. If it does not do this easily add a few more drops of water. Cover the dough and leave it to stand for 15 minutes.
  4. Rub a little butter around the insides of a 12 hole tart tray and pre-heat the oven.
  5. On a lightly floured surface, or between two sheets of parchment, roll out the pastry to the thickness of a £1 coin.
  6. Select a pastry cutter or cup a little bigger than the holes of the tart tray and press it into the dough to make circles.  Gather up the off cuts into a ball of dough and set aside.
  7. Lift the pastry circles on to the prepared tray.

Filling and Topping

  1. Put a teaspoon of mincemeat in the centre of each tart.
  2. Roll out the remaining pastry to the thickness of a £1 coin.
  3. Select another pastry cutter the same size as the holes of the tart tray and press it into the dough to make circles. 
  4. Moisten the edges of the pastry circles with water
  5. Lift up each circle, turn it over and place it over the mincemeat.
  6. Press the edges together and crimp the circumference with the flat prongs of a fork.
  7. Using the tip of a pair of scissors, snip a cross into the top of the pie to allow steam to escape.
  8. Bake for 25-30 minutes until golden brown.
  9. Before serving sieve icing sugar over the mince pies.


12 hole tart tray, round pastry cutters, pastry brush, scissors


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes

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