Mince pies for Christmas

Mince pies for Christmas
  • Serves icon Makes 24
  • Time icon Takes 30 min to make, 12-15 min to cook, plus chilling

Christmas isn’t Christmas without mince pies and this quick, easy and foolproof mince pie recipe is your friend. The mince pies can also be frozen, so perfect for making in advance.

Looking for something fancier? How about these clementine and pistachio mince pies?

Nutrition: per serving

Calories
169kcals
Fat
9.8g (5.2g saturated)
Protein
1.7g
Carbohydrates
19.8g (6.8g sugars)
Salt
trace
Calories
169kcals
Fat
9.8g (5.2g saturated)
Protein
1.7g
Carbohydrates
19.8g (6.8g sugars)
Salt
trace

Ingredients

  • 500g plain flour
  • 220g cold unsalted butter, cubed
  • 95g lard, cubed
  • 24 heaped tsp (about 680g) mincemeat
  • Milk, for brushing
  • Caster sugar, for sprinkling

Method

  1. Sift the flour and a pinch of salt into a large bowl and, using your fingers, gently rub in the butter and lard until it resembles breadcrumbs. Add 2-3 tbsp ice-cold water, a little at a time, until it comes together in a soft dough. Knead gently into a ball, wrap in cling film and chill for 15 minutes.
  2. Preheat the oven to 220°C/fan200°C/gas 7. On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 7.5cm fluted cutter and stamp out 24 shapes, then use to line 2 x 12-hole patty tins. Place a heaped tsp of mincemeat into each pastry case.
  3. On a lightly floured surface, roll out the remaining pastry and, using a 7cm fluted cutter, stamp out 24 lids. Brush the pastry edges with milk and cover the pies. Decorate the pies using any leftover pastry.
  4. Pierce a hole in each mince pie, brush with milk and bake for 12-15 minutes until golden brown. Remove from the tins, sprinkle with caster sugar and serve warm or cold.

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