Mince pies

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• Dee

  08 December 2011

  Dee commented on this recipe

  Very tasty but the pastry is so short I couldn't remove them from the trays without them crumbling. Even when the trays were lightly greased I had a problem. We ended up eating them in bowls with cream.

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• Travelli

  09 December 2011

  Travelli rated and commented on this recipe

  

  My first attempt for a long time at mince pies and I forgot the lemon zest ! However the pies were gorgeous - very fruity - even my fruit phobic eldest loved them. I did make them smaller and got 30 out of the batch of pastry as my round cutter was smaller than the suggested cutter - so I did have to use some plainer mincemeat to fill the last 6. I am making them again now to take on a visit to friends.

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• SarahP72

  09 December 2011

  SarahP72 rated and commented on this recipe

  

  I'm usually a disaster with pastry but this was so simple that even I managed to get a decent result. The pastry is absolutely delicious which is all I used from the recipe to be honest as I already had my homemade mincemeat. I made smaller pies and easily got 30 with lovely thick pastry in a normal bun tin. A triumph by all accounts and I'll no doubt be making more over the next week as these aren't going to last very long!

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• crumbleaddict

  22 December 2011

  crumbleaddict rated and commented on this recipe

  

  Beautifully fragrant as they were baking. They pastry came together really well (I had not tried a sweet pastry before) but the children found it got very sticky when they were working with it (hot kiddy hands didn't help) but I popped it back in the fridge to chill and it was fine... Made ours in normal bun tins and it made 24. We cut the segments of satsuma in half and popped a half into each pie as we filled them, as one segment was too big for the smaller pie size. LOVELY!!!

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• ThomMich

  23 December 2011

  ThomMich rated and commented on this recipe

  

  Great pastry recipe. Used different mincemeat.

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• archij

  24 December 2011

  archij rated and commented on this recipe

  

  Brilliant mince pies... I substituted gluten free flour and dairy free marg and it is best pastry

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• shoba

  14 November 2012

  shoba commented on this recipe

  Just made them...Absolutely gorgeous ! Totally buttery & short texture. Well done to Paul Hollywood- no soggy bottom !! This is one to keep on your binder !

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• Samantha

  30 November 2012

  Samantha rated and commented on this recipe

  

  My 3 year old daughter and l really enjoyed making this recipe. I have not made pastry since I was at school, I usually cheat and buy some but thought making our own would be so much more fun than playing with play dough! I particularly enjoyed making shop bought mincemeat our own. They obviously looked nothing like the picture but tasted delicious, well worth the effort.

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• Pumpkin32

  05 December 2012

  Pumpkin32 rated and commented on this recipe

  

  Tried making these today, and I eventually had the same problem as mentioned in Dee's comment. I could not get them to come out of the tin without breaking them up. The end result was a complete mess that got binned which is a shame because otherwise they appeared perfect. I'll try again but maybe with a different pastry recipe.

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• shona

  06 December 2012

  shona commented on this recipe

  These mince pies are very good, although I had to add an extra egg to my pastry mix to get it to stick together, but they still turned out really well and the pastry is amazing. Perhaps our eggs are a bit smaller here in Canada.

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• Tilly Smillie

  08 December 2012

  Tilly Smillie rated and commented on this recipe

  

  Like some of those who have gone before me, I found this pastry way too short...I added quite a bit more flour while trying to roll the pastry as it was so wet. I've still struggled to get the pies out of their tins. I think I will stick with a more traditional pastry for my pies next time. Our dog absolutely loves them though...can't get enough of them!!!

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• Elliemum

  09 December 2012

  Elliemum commented on this recipe

  Be careful feeding mince pies to your dog - raisins are toxic to them & can cause severe kidney problems :(

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• salh

  13 December 2012

  salh commented on this recipe

  It's the first time I have used this pastry for my mince pies and they were perfect - best ones I have ever made. I actually ordered small foil pie cases, the type you get in shop bought pies, for mine and they fell out of them! I did butter them slightly before use though! I will definately be making this pastry again.

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• salh

  13 December 2012

  salh rated and commented on this recipe

  

  Forget to rate the receipe!

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• Annie

  15 December 2012

  Annie rated and commented on this recipe

  

  This pastry recipe is by far the best I have ever made, short but not too short perfect

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• ClaireAclucK

  15 December 2012

  ClaireAclucK rated this recipe

  

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• Susan K - BEL

  18 December 2012

  Susan K - BEL rated and commented on this recipe

  

  It had never occurred to me to use a shortbread-type dough to make mince pie pastry before - what a revelation! I found the dough difficult to work with the first time I tried it, but more egg and some extra fridge time sorted it out. Easily the best mince pies I've ever had (sorry Mum!).

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• njb1001

  19 December 2012

  njb1001 rated and commented on this recipe

  

  Pastry took a while to come together, but they taste great. I added some brandy to give them a kick. I will put some more chopped nuts next time. For the second batch I made them in pastry cases - not a good idea. The insides spilled and they were really difficult to get out of the case. I think using a cold greased tray with a slip of greaseproof paper is the best way to get them out.

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• Mia

  21 December 2012

  Mia commented on this recipe

  I'd already made my mincemeat so just made the pastry part of this recipe. Read the other comments about the pastry being too short but decided to risk it as I consider myself pretty adept at pastry making. The mince pies I made in tins were a mess - would not come out in one piece for love nor money. But the ones I made in silicone trays (mini sized) were prefect. However, I think I still prefer a plain shortcrust pastry - seems to balance out the sweetness of the mincemeat better...

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• MillyCJ

  21 December 2012

  MillyCJ rated and commented on this recipe

  

  Tasted fantastic, but mine didn't look as neat as Paul Hollywood's! I think I overfilled the muffin tin ones (bit messy to get out of the tin), but made the next batch in normal bun tins and they were fine.

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Ingredients

• 1 large jar mincemeat (about 600g)
• 2 satsumas , segmented
• 1 apple , finely chopped
• zest 1 lemon
• little icing sugar , for dusting

FOR THE PASTRY

• 375g plain flour
• 260g unsalted butter , softened
• 125g caster sugar , plus extra for sprinkling
• 1 large egg , plus 1 beaten egg for glazing

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Difficulty and servings

Serves 16

Preparation and cooking times

Prep 45 mins

Cook 15 mins

Ingredients

• 1 large jar mincemeat (about 600g)
• 2 satsumas , segmented
• 1 apple , finely chopped
• zest 1 lemon
• little icing sugar , for dusting

FOR THE PASTRY

• 375g plain flour
• 260g unsalted butter , softened
• 125g caster sugar , plus extra for sprinkling
• 1 large egg , plus 1 beaten egg for glazing

PER SERVING

319 kcalories, protein 4g, carbohydrate 44g, fat 16 g, saturated fat 9g, fibre 1g, sugar 26g, salt 0.05 g

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