Mince pies

Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short

Recipe uploaded by

Paul Hollywood

5 ratings 5

Recipe by Paul Hollywood

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Difficulty and servings

Serves 16

Preparation and cooking times

Prep 45 mins

Cook 15 mins

Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.
Scoop the mincemeat into a bowl and add the satsumas, apple and zest.
Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.
Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.

PER SERVING

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

Recipe from Good Food magazine, December 2011.

Latest comments and suggestions

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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