Mince pies

Mince pies

  • 1
  • 2
  • 3
  • 4
  • 5
(39 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 45 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 16

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
319
protein
4g
carbs
44g
fat
16g
saturates
9g
fibre
1g
sugar
26g
salt
0.05g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. Scoop the mincemeat into a bowl and add the satsumas, apple and zest.
  3. 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.
  4. 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.

Recipe from Good Food magazine, December 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
blackdragon's picture

I made these today, but instead of putting a full lid on, I placed a pastry star on the top, all was well until I came to take them out of the muffin tray and they collapsed. I guess I should have left them to go cold, the filling was quite 'wet' with the satsumas etc added, so may omit those next time! also will grate the apple instead of chunks...

helers's picture

These were the best ever. Having read the comments I buttered the tin first. I then put the flour and diced butter into a food processor. This I think helped greatly as the pastry just came together and was easy to handle - no need for egg or water. I used mini muffin tins which have a wooden instrument to press the ball of dough into shape.

They are time consuming to make, especially the lids but worth it as the pastry is delicious. Next time I will reduce the sugar as that would be my only criticism - a bit sweet for my taste.

Daveo77's picture

Yes i agree we love these too.

Frantic Flapjack's picture

A big thumbs up for these. The pastry was very good and crisp. I didn't have a lemon but the filling turned out well - tasted like Christmas!. As with some previous comments, I cut each segment into 3 as I thought they were too big in the filling. This also helps to release the juice.

Firo's picture

Just made this pastry and it is the best sweet short pastry I have ever made. Used Delia's recipe for the brandy mince and I'm having difficulty getting them in the freezer before we eat them all. I had to use granulated sugar instead of castor but it works great.

lovely-to-eat's picture

Delicious mince pies i only put in one satsuma orange and cut it in three as i read another comment to say that leaving them whole was to big , they were great
and will make again, i also added a little brandy to mincemeat fantastic..

eleanort's picture

Best pastry I have ever made, mince pies delicious.

katmam's picture

I'm not sure about the glazing with egg. Mine are beautifully golden but it's the kind of finish I associate with a savoury pie, just a personal view. Maybe a sprinkle of icing sugar will sort that out. Anyway, no matter, as the pastry is truly delicious. Am planning to freeze these for Xmas, but I had to eat two now, just to taste them... PS, I was lazy & used a jar of mincemeat on its own. Still yummy.

cookingdiamond's picture

I did the same as you, just used a jar of old fashioned Robertsons Mincemeat, lol, I,m a child of the fifties and I like it still. New bun tins, greased them with a little groundnut oil, not one stuck, but I did leave them in the tins to cool off a bit and firm up. Never use egg glaze, don,t like the dark colour but dusted them liberally with icing sugar. Really pleased with the pastry, my old recipe was excellent, but this made twice as much pastry for the same effort and is lovely and flaky and crisp, plus so easy to handle. My hubby rolled them out and had no problems and he,s a total novice cos he never ventures into the kitchen as a rule.

SuziC's picture

Delicious Mince Pies! Filling tasted lovely with the orange segments and lemon zest. Cut the orange segments in half though as I thought they were to big if they were left whole. Great Mince Pie recipe, will be making these again!!

Princesspouty82's picture

Loved these..... The only problem I had was getting them out the tin so next time will use a silicone muffin tray. Other than that, cannot fault and even sprinkled some edible glitter on top to make them more festive!

louroberts1's picture

Delicious! These are the best mince pies I've ever made, the pastry is scrummy! The only change I would make is to the orange segments, I would either leave these out or chop them next time. This is definitely my new staple mince pie recipe!

sjebell39's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious! Made mini mince pies and no problems with the pastry sticking, even with 'help' from my enthusiastic 4 year old! The fresh fruit really adds something different to the recipe, will definitely make them again.

verity1816's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious. Wouldn't make them in a muffin tin though

cwebster24's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made these 3 times this Christmas and they went down a treat with colleagues and my family. I had to make mine smaller than muffin tins (used a regular cupcake tin) as I ran out of pastry but I may have had the pastry a fraction thicker as it got sticky and difficult to roll out as my kitchen was quite hot at the time. I didn't follow the mince meat recipe, I just used jars of shop bought mince meat so can't comment on that aspect but the pastry was delicious, a lovely short texture and you could really taste the butter. Will definitely make them again next year!

ladylinda's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I'd made my own mincemeat with plenty of rum and brandy in it a few weeks before Xmas, so instead of using a bought jar i used that and it was really good.

ladylinda's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are the best Mince Pies i have ever made. The pastry was just melt-in-the-mouth. I'd made my own 'boozy' mincemeat a few weeks before, so the satsumas and apple went down very well.
Will definately make these again.

mighty_south's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Mine didn't come out quite like in the picture but they did come out quite well though and no problems getting them out of the tin. They did ooze out some of the filling, but maybe I put a little too much in, also I left them in the oven for 20 mins as well so maybe that was too long because the pastry was a little darker than illustrated. The only thing I am not sure sure about is the satsuma, think I will cut the segments in half next time.

pablopicasso's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely recipe, a little bit more involved than my usual plain pastry recipe, but well worth the effort. I made them with exact ingredients, and used a muffin tin, but because of previous feedback, I put a circle of baking parchment in the bottom of each one (made 12), I also very lightly greased the tin. Another slight adaptation was that I put the pastry to rest for 10 minutes in the freezer to help with quick chilling and finally, I left to rest until only just warm before turning out. Result was perfect (whole) mince pies, not a crumble in sight which was a pity coz I usually like to eat any defective ones before anyone see's them!

billyrigg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe adds that little bit of extra deliciousness to bought mincemeat. The lemon itself adds to the taste, and it is a good one! I need to hide these so that my wife doesn't eat them alll! The recipe was easy to follow, and informative.

I will be using this recipe from now it. It is so much nicer than normal mince pies!

Pages

Questions

Tips