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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. Stir in the caster sugar.
  4. Sprinkle the water over the flour and stir to bring together a ball of dough. Cover the dough and leave it to chill for 15-30 minutes.
  5. Rub a little butter around the inside of a 12-hole tart tray and pre-heat the oven.
  6. On a lightly floured surface, or between two sheets of parchment, roll out the pastry to a little less than the thickness of a £1 coin.
  7. 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.
  8. 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.
  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. Pick 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, make a snip into the top of each 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 scalloped pastry cutters, pastry brush, scissors, mixing bowl and parchment paper


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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