Mince pie recipe
It really is worth the effort to make your own mince pies. They are easy to make and you don’t need to make your own mincemeat – just the pastry, which will make all the difference.
Tips:
- Some shop-bought mincemeats can be over-sweet, so have a taste, then add the zest of an orange, half a teaspoon of mixed spice and a teaspoon or two of rum or brandy.
- You can make mini mince pies too, using a miniature tart tin which will give you around double the quantity.
- Using equal quantities of vegetable shortening and butter gives a shorter pastry, but make it with all butter, if you prefer.
- The butter and shortening must be very cold, or you’ll end up with a mushy paste.
- You will need a 6cm (2.3in) patty tin, a 7.5cm (3in) round or fluted pastry cutter and a 5cm (2in) star cutter. If you prefer a plain lid, rather than a star, use a 6cm (2.3in) round or fluted cutter.
- You can store them in an airtight container for two days, then gently re-heat before serving.
Ingredients
- 240 g plain (all-purpose) flour
- 60 g butter
- 60 g vegetable shortening
- 4 tbsp cold water
- 200 g mincemeat
- 1 egg, to glaze
- 1 dusting of icing (confectioners') sugar
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 30 mins
- Serves: 18
Step-by-step
- Put the flour into the bowl of a food processor. Cut the butter and shortening into small pieces. If it’s a bit soft at this point, put it into the freezer for 10 minutes.
- Add the fats to the flour, then using the pulse button, pulse until you have crumbs. Add the cold water through the funnel, then pulse again until well mixed (you may need to add a little more water – it depends on your flour).
- Turn it out onto a floured surface and mix to a dough.
- Divide into two discs (unless you can bake them all at the same time), wrap in clingfilm (plastic wrap) then leave to rest in the fridge for 30 minutes.
- Lightly butter your patty tin. Heat the oven to 200°C/fan 180°C/400°F/gas mark 6.
- Roll out the pastry on a floured surface. You’ll need to cut out 18 circles measuring 7.5cm (3in) to line the tin. Gather up any scraps and re-roll again.
- Add the mincemeat to just come to the level of the pastry. Cut out 18 stars and place on top. Beat the egg with 1tbsp water and brush the stars with the glaze.
- Bake for 25–30 minutes until light golden brown. Cool on a wire rack then dust with icing sugar before serving.
This recipe is by Jane Curran. Image: Galiyah Assan/Shutterstock
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