Mince pies for Christmas
- December 2009
- Makes 24
- 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?
- 9.8g (5.2g saturated)
- 19.8g (6.8g sugars)
- 500g plain flour
- 220g cold unsalted butter, cubed
- 95g lard, cubed
- 24 heaped tsp (about 680g) mincemeat
- Milk, for brushing
- Caster sugar, for sprinkling
- 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.
- 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.
- 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.
- 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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