Easy Mince Pies
Mince pies are buttery pastries filled with juicy mincemeat. These melt in the mouth and are sweetly satisfying especially so that they are homemade.
Equipment
- Muffin tin 12-hole
- Rolling Pin
- Fluted pastry cutter round
- Small heart-shaped cutter or star shapes
- Pastry brush
- Greaseproof paper
- Cooling rack
- fork for pricking pastry
Ingredients
- 175 grams plain flour
- 75 grams cold butter
- 25 grams caster sugar
- 1 free-range egg beaten. for the pastry
- 1 free-range egg beaten, for brushing tops
- 250 grams mince meat
- icing sugar for dusting
Instructions
- Preheat oven to 200°C (400°F/180°C fan)
- Rub flour and cold butter together until breadcrumb texture
- Add sugar and 1 beaten egg, form into a dough ball
- Wrap in greaseproof paper and chill for 10-15 minutes
- Dust surface with icing sugar and roll pastry to 1-2mm thickness
- Cut circles with fluted cutter and line muffin tin holes
- Prick bases with fork and brush edges with egg wash
- Fill each with mincemeat (about ¾ full)
- Cut small shapes from remaining pastry for tops
- Place shapes on top and brush with egg wash
- Bake 12-17 minutes until golden brown
- Cool in tin for 10 minutes, then transfer to cooling rack
- Dust with icing sugar and serve warm
Video
Notes
-
- Make ahead: Store in airtight container for up to 3 days
- Freezing: Freeze baked pies for up to 2 months
- Orange twist: Add ½ orange zest to filling and pastry
- Keep butter cold: For flakiest pastry
- Cool in tin: Prevents pies from breaking apart
- Serving: Best served warm with brandy butter or custard