Mince Pies

2014-12-02
  • Yield : 24-48 mincepies
  • Prep Time : 45m
  • Cook Time : 20m
  • Ready In : 1:10 h

The recipe

Mince Pies are sweet pies or tarts filled with small dried fruits which have been soaked in either brandy or rum.  They are mainly eaten at Christmas time and can be served hot or cold and are sometimes accompanied by brandy butter.  The mincemeat is usually made in advance to allow the flavours to develop and the alcohol to soak into the dried fruits. A sweet rich shortcrust pastry is usually used and is easy to make.

Try our Mincemeat Recipe

Ingredients

  • 340g plain flour
  • ¼ tsp salt
  • 170g butter
  • 1 tbsp caster sugar
  • 2 egg yolks
  • very cold water
  • 450g mincemeat
  • beaten egg (for a shiny finish) or milk (for a matt finish) for the glaze
  • icing sugar for dusting

Method

Step 1

Sift the flour and the salt together. Rub in the butter until the mixture resembles breadcrumbs. Add the sugar and mix. Mix the egg yolks with 2 tablespoons water and add to the mixture. Mix to a firm dough using a knife initially and then finishing by hand. Add a little more water if necessary, but the pastry should not be too damp. Wrap in cling film and put in the fridge for at least 30 minutes before using.

Step 2

Preheat the oven to 190°C/gas mark 5.

Step 3

Divide the pastry in half and roll out thinly. Cut into circles using a round biscuit cutter and line the tartlet tins. Fill each tart about ¾ full with mincemeat. Roll out the remaining pastry and cut into shapes, such as a star, or a round lid to cover the whole tart. Use a little water on the edges to join pastry to pastry and press together gently to seal. Brush with a glaze and make a small slit in the lids, if using, to allow steam to be released during the bake. Bake for 10-20 minutes depending on the size of your tarts. Cool on a wire rack and then sprinkle with icing sugar before serving. Store in an airtight container or freeze if not serving straightaway.

Recipe Type: Ingredients:
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