Unbelievably easy mince pies

Unbelievably easy mince pies

You can throw the dough around and the mince pies still come out crisp and biscuity in this kid-friendly Christmas recipe

Difficulty and servings

Easy

Makes 18 pies

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 20 mins

Freezable

Can be frozen uncooked

Method

  1. To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
  2. Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.
  3. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
  4. Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.

Per pie

222 kcalories, protein 2.0g, carbohydrate 30.0g, fat 11.0 g, saturated fat 7.0g, fibre 1.0g, sugar 12.0g, salt 0.26 g

Recipe from Good Food magazine, December 2002.

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Latest comments and suggestions

Results 161-180

  • Binder photo sandiesteve3

    29 November 2010

    sandiesteve3 commented on this recipe

    I am about to make these pies now and after reading all the reviews i am going to add half an egg. will post my comments after i have made and tasted them, well here goes,,,,,,,,

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  • Binder photo sandiesteve3

    29 November 2010

    sandiesteve3 commented on this recipe

    ok, just finished, i made 30 pies from this recipe as i rolled out the pastry, will roll them a bit thicker next time so should get 2 dozen. i also added a beaten egg to the mixture.tasted 1 and it was lovely, cant fault it in any way, the pastry is fantastic, i will use the pastry recipe for other recipe's as well. i've eaten another2 pies while writing this review.

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  • Binder photo caron

    01 December 2010

    caron rated and commented on this recipe

    5 stars

    These mincepies are delicious.The pastry is easy to make but glad I read the comments as I also needed some egg to help bind.I am not best at making pastry but have found recipe I will use over and over. Thank you all.I find the comments such a help.

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  • Binder photo laura1982

    01 December 2010

    laura1982 commented on this recipe

    I have never made pasty before, ever!! I made these today and they came out fabulous!!! Beautiful crumbly pastry and completely fool proof for the beginner. My son has alreday eaten two, I may have to make some more at the weekend :)

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  • Binder photo Suzie

    02 December 2010

    Suzie commented on this recipe

    Im about to have a big baking session, has anyone tried freezing these before? how did they turn out after cooking?

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  • Binder photo Smallholder

    02 December 2010

    Smallholder commented on this recipe

    I just made 72 of these bad boys after cooking this 3 times, adding the egg and rolling a little on the thin side! I've froze some for the next weeks!

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  • Binder photo Catherine

    02 December 2010

    Catherine commented on this recipe

    Has anyone tried to freeze these after they were cooked? I loved the pastry and each Christmas I make mince pies, for my daughters freezer(fully cooked). I would love to try these for her this year.

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  • Binder photo Suzie

    02 December 2010

    Suzie rated and commented on this recipe

    5 stars

    This is a brilliant recipe. I used juice of an orange to bind, very nice!

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  • Binder photo Zeni

    02 December 2010

    Zeni commented on this recipe

    Excellent pastry !! Added little water. I used my minsemeat prepared last year. Didn't brush with egg. It is so good. Thank you very much from now on I will use this recipe even for making biscut !!

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  • Binder photo jo

    03 December 2010

    jo commented on this recipe

    always failed at pastry in the past, i thought id have a last attempt at pastry and after reading the comments and taking the advise around adding beaten egg and greasing the tin i have to say i am pleased with the results. hubby outside trying to dig us out of the snow! He was more than happy with a warm mince pie and a hot cup of coffee. will use this recipe again.

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  • Binder photo rubyjaz

    03 December 2010

    rubyjaz rated and commented on this recipe

    5 stars

    Absolutely brilliant receipe, I used half a whisked egg as already suggested in previous comments and it worked very well. Just a tip if you are rolling the pastry then use clingfilm then it wont stick. I will certainly be using this receipe from now on as they taste gorgeous.

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  • Binder photo Louise

    03 December 2010

    Louise rated and commented on this recipe

    4 stars

    Absolutely delicious, and so easy to make.Loved the pastry!!!

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  • Binder photo ladyt

    03 December 2010

    ladyt rated and commented on this recipe

    5 stars

    A brilliant recipe!! I ended up adding nearly a whole egg to the mixture, so that I could roll it out. I used a rolling pin & 2 different sized pastry cutters & I made 21! Enjoy... they're yummy :)

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  • Binder photo sodonnell

    03 December 2010

    sodonnell commented on this recipe

    Instead of egg or water, add a little orange cordial to your pastry it gives it a lovely sweet taste and helps the pastry to stick together too!! Yum Yum

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  • Binder photo swedishspark

    03 December 2010

    swedishspark commented on this recipe

    fantastic, its been a long time scince i have done any baking and i am fed up with poor quality of shop brought ones so found this recipie and made 21 pies, blooming lovely wife said.

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  • Binder photo Captain_Suze

    04 December 2010

    Captain_Suze rated and commented on this recipe

    1 stars

    I found this really difficult! I've never made mince pies before and expected this to be really easy from everybody's comments. I found I couldn't knead my dough - far too crumbly and then when it came to putting the lids on! Oh dear. It all went horribly wrong.

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  • Binder photo Amii

    04 December 2010

    Amii commented on this recipe

    I thought this recipe was great, I have a 2 year old and a 3 year od and its soooo easy to make with them, they love it and they taste great too, this was the first recipe i tried and have no reason to find another as i think this one is probably the best, I use the same pastry recipe for shortbread biscuits too :)

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  • Binder photo Amii

    04 December 2010

    Amii rated and commented on this recipe

    5 stars

    I thought this recipe was great, I have a 2 year old and a 3 year od and its soooo easy to make with them, they love it and they taste great too, this was the first recipe i tried and have no reason to find another as i think this one is probably the best, I use the same pastry recipe for shortbread biscuits too :)

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  • Binder photo Jayney

    04 December 2010

    Jayney rated and commented on this recipe

    5 stars

    My first attempt at making pastry and I will never buy ready made again. Just made a batch using my homemade mince meat and OMG they are delicious even if they do look a tad rustic, who cares. I did lose 3 to a crumbled mess but they were soon eaten so no more evidence of those. Can't wait to make again :)

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  • Binder photo Bozwellruby

    05 December 2010

    Bozwellruby rated and commented on this recipe

    5 stars

    WOW have only used ready rolled in the past as i was afraid to make pastry, i used half a beaten egg to bind the pastry and then pressed the balls into the tins, they are beautiful just like the picture, i sprinkled with caster and i accidently used baking fat instead of butter but they still came out the same, Will always use this recipe now

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Difficulty and servings

Easy

Makes 18 pies

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 20 mins

Freezable

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
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Per pie

222 kcalories, protein 2.0g, carbohydrate 30.0g, fat 11.0 g, saturated fat 7.0g, fibre 1.0g, sugar 12.0g, salt 0.26 g

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