Unbelievably easy mince pies

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• Panna

  15 December 2009

  Panna rated and commented on this recipe

  

  Oops forgot to rate - 6 stars! Also, reduced the cooking time in my fan assisted oven to 14 minutes and they came out perfect. 20mins is too long!

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• Grainne

  16 December 2009

  Grainne rated and commented on this recipe

  

  I followed the recipe to the letter and was delighted at the results, beautiful buttery pastry. I had no problem rolling the pastry.... I wanted thiner crusts. I got 24 mince pies. I greased my tin and had no problems removing the pies ...even though they were still warm. This recipe is a keeper, I'll never use another one..... The only reason I dropped a star is because I think gas 6 is too hot....at least it was for my oven (Rangemaster)... If I hadn't been watching them carefully they definitely would've been overdone.

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• Pauline

  16 December 2009

  Pauline rated and commented on this recipe

  

  IncrEDIBLE pastry!! Where have you been all my life? Like others before me, I put half a beaten egg , flour, sugar and butter into food processor and whizzed it for a short time until it started to come together. I chilled it for an hour and am thrilled with the results. I am going to hide the mincepies away otherwise I will eat them all !!!

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• nickiadams

  17 December 2009

  nickiadams commented on this recipe

  Amazing mince pies best ever tasted, lovely crumbly pastry so easy to make. Use a food processer just blitz all pastry ingredients together and grease the tin slightly.Lovely!

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• Lesley

  18 December 2009

  Lesley commented on this recipe

  Best pastry I have ever tasted and lots of my friends agreed, the slightly crispy texture is wonderful. Did find it difficult to work with but will try binding with a little egg and milk next time so I can roll out to save time.

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• G's recipes

  19 December 2009

  G's recipes commented on this recipe

  This is the first time I have made mince pies (nearly typed mice there instead! oops). I used my food processor. I also read the recipe wrong and added the small egg to the pastry ingredients and the end result - fabulous! I made these pies in a shallow bun/pie trays and with a light handed twist they all came out in one piece. Everyone loved them....only problem is I need to make more!

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• Julia

  19 December 2009

  Julia commented on this recipe

  I've just made two batches of these. I put everything in the food processor including a small egg. I put plenty of flour on the rolling surface and the pin and put a small dab of cake release in the tins first. The results were magnificent and would highly recommend this method for truly easy mince pies!

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• Julia

  19 December 2009

  Julia rated this recipe

  

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• Helen

  19 December 2009

  Helen rated and commented on this recipe

  

  I don't know if this was just me but I found this to be a terrible recipe! It was very difficult to form into the tin/make tops as it was so crumbly. The pies stuck to the tin and fell apart when I tried to get them out. On the plus side they tasted ok. I prefer traditional short crust pastry - this was too sweet and crumbly.

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• cookie nicola

  19 December 2009

  cookie nicola rated and commented on this recipe

  

  Best pastry ever! Best mince pies ever! Added half an egg to the mix and chilled in the fridge for half a hour and the mix was easy to roll. I also greased the tins and they came out no problem. Need no where near 20 mins, mine were ready in about 10mins at 160c.

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• Ildiko

  19 December 2009

  Ildiko commented on this recipe

  It's been the first time I made mince pies, since here in Hungary it's not so easy to get mince meat. Well, the outcome... is just absolutely great. I just don't know how can I make sure they last until Christmas!!!!

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• Ildiko

  19 December 2009

  Ildiko rated this recipe

  

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• Cassandra Lane

  20 December 2009

  Cassandra Lane rated and commented on this recipe

  

  I added half an egg like others had suggested to make the pastry bind. Really nice crumbly pastry - much better than shop bought!

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• kiwiislander

  20 December 2009

  kiwiislander rated and commented on this recipe

  

  blitz the ingredients it in a food processor with a WHOLE small beaten egg - knead it a little if neccessary to bring it together - then it will roll out really well in small batches, using sprinkles of plain flour on the board and on the top of the pastry. I got nineteen small pies out of this quantity , used a non stick tart tray and they didn't stick.

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• horse

  20 December 2009

  horse rated and commented on this recipe

  

  I've been using this recipe for a good 4 or 5 years now, it's dead easy and the pies turn out great every time. My husband practically begs me to make them - he's actually just walked three miles in deep snow to get butter so we can make up another batch!

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• Phil The Unlikely Cook

  20 December 2009

  Phil The Unlikely Cook rated and commented on this recipe

  

  this was my first time at making mince pies and oh my god what a great recipe - the only change i made was to add 50g of cocoa to the mix - i got the idea of chocolate mince pies from someone at work and thought i'd give it a go - and i would recommend this to anyone :)

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• hotbid

  20 December 2009

  hotbid rated and commented on this recipe

  

  Amazing mince pies! After reading all the comments I put about a tablespoon of beaten egg into the crumb mixture (I made half the recipe amount) and it was a good dough to work with and the pastry was wonderful, buttery and crisp! I greased the tray well and had no problems removing the pies when cooled. Can't wait to make some more!

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• kegs1986

  20 December 2009

  kegs1986 rated and commented on this recipe

  

  Excellent recipe! Had similar problems as other testers, I found it very difficult to get it to bind together, it was similar to crumble topping! Ended up adding an egg to the mixture, and used a deep fill silicone baking tray - turned out wonderful, best mince pies ever! will be using this pastry for all my other recipes! Didn't have any problems getting them out of the tray, probably because I used a silicone type.

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• Graham

  21 December 2009

  Graham rated and commented on this recipe

  

  Well, after my last attempt at mince pies, my wife accused me of trying to kill her, I said I would try again this year, so she went to pack her bags and I started in the kitchen. These have got to be the tastiest, easiest mince pies ever, what a change from my last attempt, my wife is still with me and asking when I am making some more, what more can I say. Would of preferred to have rolled and cut, pressing them out of a ball is a bit hit and miss, will try a bit of egg next time as other people have and 180 in a gas oven is a bit high, or 20m to long, going to have fun experimenting. will not be looking for any other recipes, love my wife to much.

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• glenda

  22 December 2009

  glenda rated and commented on this recipe

  

  its true,if you make these,you will NEVER need another recipe,they are brilliant!

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Ingredients

• 225g cold butter , diced
• 350g plain flour
• 100g golden caster sugar
• 280g mincemeat
• 1 small egg
• icing sugar , to dust

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Difficulty and servings

Makes 18 pies

Preparation and cooking times

Prep 30 - 40 mins

Cook 20 mins

Can be frozen uncooked

Ingredients

• 225g cold butter , diced
• 350g plain flour
• 100g golden caster sugar
• 280g mincemeat
• 1 small egg
• icing sugar , to dust

Per pie

222 kcalories, protein 2g, carbohydrate 30g, fat 11 g, saturated fat 7g, fibre 1g, sugar 12g, salt 0.26 g

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