How to make the ultimate mince pies

  • By
    Lily Barclay - Senior writer - bbcgoodfood.com

Good Food experts and our Good Food fans share their delicious tips for the ultimate mince pies...

Making mince pies

It just wouldn't be Christmas without a festive mince pie or three - so we asked our Good Food experts and our Good Food fans to share their delicious tips. Here are our favourite suggestions for mince pie perfection...

What our experts say:

Add some rum

Food writer Adam Russell: "Add a shot of nice gold rum (like Appleton or Mount Gay the older the better) to the mincemeat mixture, brings a nice Christmassy alcoholic warmth to the pies."

Jewelled mince pies

Make them modern

Senior food editor, Barney Desmazery: "I like to mess with the traditional mince pie – using puff pastry to make delicious mince meat palmiers, filo pastry for mince pie samosas or even making mince pie Eccles cakes"


Zest is best

Digital food editor Caroline Hire: "Add a little grated orange zest and a sprinkle of cinnamon to the pastry - delicious!"


Try them with chocolate

Food editor, Cassie Best: "Chocolate orange mince pies are my ultimate indulgence. Add 100g chopped dark chocolate to a jar of shop bought mincemeat, the grated zest of 1 orange and 1 tbsp Grand Marnier...so naughty but nice!"


Keep your hands cold

Food writer, Sarah Cook: "Light, crumbly, delicate pastry is the order of the day... whether you make your own or buy, it is important to keep it very cold - cold hands and marble rolling pin all help. And don't overwork - so if re-rolling trimmings bring together with as little work as possible, the more you work/roll/knead you pastry, the tougher it will get as the gluten develops."
 

Get ahead

Pastry and cutter

Food editor, Cassie Best: ''A good trick is to whip up a big batch of mince pies, which can be cooked from frozen. All you do is shape them in their tins, freeze until set, then pop them out into a storage box or freezer bag and return to the freezer. Repeat the process until all the dough is used up. When you want to cook them just place (however many you need) back into their trays straight from the freezer and cook as per the recipe, adding an additional 5 minutes to the cooking time.
 

And our favourite ways to serve...

Cookery assistant, Chelsie Collins: ''It's got to be Madagascan vanilla custard…or ice cream!''
Senior food editor, Barney Desmazery: ''Clotted cream or ice cream for me!''
Food editor, Cassie Best: ''I like mine with brandy cream or brandy butter.''
Home economist, Miriam Nice: ''Mince pies have to be warm with a splash of ice cold double cream.''

 

What our Facebook fans say:

Sarah Richards Tapscott Home made mincemeat (has half a pint of brandy in it) hic!

Frances Vickers I top mine with a piped star of Viennese whirl mixture, then dust with icing sugar once baked. Mmm...

Elaine Caulfield Cream cheese mixed with a little fresh orange juice and zest on top of the mincemeat! Yum!

Mandy Cuthill I always put a circle of marzipan in the bottom of my pastry, then my mincemeat, then my lid and dust with golden caster sugar and bake delish!

Melanie Jenkins Use a muffin tin to make them really big - uses a lot of pastry and mincemeat, but worth it for a special treat.

Can't wait to get started? Try out our favourite mince pie recipes. We'd love to know how you make yours - tell us your tips below...

 

 

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