Mince pies

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• Jan

  22 December 2012

  Jan commented on this recipe

  Best ever Mince Pies, greased tins and dusted with flour they came out perfect.

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• BillyRigg

  22 December 2012

  BillyRigg rated and commented on this recipe

  

  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!

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• Pink Ginger

  23 December 2012

  Pink Ginger rated and commented on this recipe

  

  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!

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• south63

  24 December 2012

  south63 rated and commented on this recipe

  

  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.

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• Linda

  25 December 2012

  Linda commented on this recipe

  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.

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• Linda

  25 December 2012

  Linda rated and commented on this recipe

  

  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.

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• Cara W

  29 December 2012

  Cara W rated and commented on this recipe

  

  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!

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• verity1816

  06 January 2013

  verity1816 rated and commented on this recipe

  

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

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• Sarah39

  15 January 2013

  Sarah39 rated and commented on this recipe

  

  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.

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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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