Makes 12, 30 minutes preparation, 20 minutes cooking
No Christmas party or Christmas Day is complete without Mince Pies so why not make your own delicious batch to impress your friends and family with our simple recipe? Our recipe helps to take some of the stress out or Christmas day as you can freeze them for up to 3 months before baking them on the day.
- 500g pack or readymade Sweet or Short Crust Pastry or make your own with our Sweet Pastry or Short Crust Pastry recipes
- Around 300g Mincemeat – make you own by following our Mincemeat Recipe
- A little Milk, for glazing
- A little Plain Flour, for dusting
- Roll out just over half of the pastry on a lightly floured surface until it is about as thick as a £1 coin. Cut out circles of pastry to line a 12-hole muffin tin - an 8cm cutter should work perfectly. Make sure you re-roll the trimmings to make sure you line all 12 holes of the tin.
- Next, spoon around a tablespoon of mincemeat into each, then to make the lids roll out the remaining pastry with a little more flour. Use a 6cm round cutter to cut out the 12 lids or for an extra Christmassy feel use a star-shaped cutter for the lids. Pop the pastry lids on top of the mincemeat then push around the edges to seal (you don’t have to do this with star-shaped lids). If you are using round lids, poke 2 small holes into each to allow steam to escape whilst cooking.
Top Tip: you can now freezer the Mince Pies at this stage to cook at a later date by wrapping the whole tray in cling film and putting it in the freezer or putting them in an airtight lunchbox and freezing. The Mince Pies will keep in the freezer for up to 3 months.
- To cook, heat oven to 200˚C. Take the mince pies out of the freezer and brush the top of each with a little milk to give them a nice glaze. Bake for around 20 minutes or until the pastry is golden and crisp and the filling piping hot.