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

Recipe from Good Food magazine, December 2002.

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Latest comments and suggestions

Results 181-200

  • Binder photo mel

    05 December 2010

    mel rated and commented on this recipe

    5 stars

    Unbelievably as easy and as good as everyone says and there really is no need to add egg to the mix if you knead the pastry enough. Just remember the golden rule of pastry, keep everything cold including your hands. Making them is like cooking with playdo but taste them and it's like cooking with Delia!

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  • Binder photo karen

    06 December 2010

    karen rated and commented on this recipe

    5 stars

    Yum! I made little pies in a mini muffin tin and they were delicious! Ran out of mincemeat after 36 pies and had some of pastry left over so used it for jam tarts for non-mincemeat lovers! Like so many others, I used half an egg to bind the pastry and threw everything into the food processor. A definite winner.

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  • Binder photo Helena

    06 December 2010

    Helena rated and commented on this recipe

    5 stars

    Really great! I stuck to the recipe but halved it. 9 of the nicest and easiest mince pies I've ever made. Will definitely make plenty more.

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  • Binder photo choccyaddict

    08 December 2010

    choccyaddict rated and commented on this recipe

    5 stars

    Delicious and really easy, no need to add egg just keep working the pastry until it is soft....it will happen!

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  • Binder photo mrsbeza

    08 December 2010

    mrsbeza rated and commented on this recipe

    4 stars

    okay I am surprised by the wonderful flavour! But they were quite tricky to make! My dough was so crumbly which I found frustrating never mind my 4yr old helper! I resisted the urge of adding anything 'wet' but I think I will next time. Might also cheat a bit and try the food processor! But the taste is AMAZING!

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  • Binder photo Hilly

    08 December 2010

    Hilly rated and commented on this recipe

    5 stars

    The best mince pies I have ever tasted and so easy to make.

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  • Binder photo Maggs

    09 December 2010

    Maggs commented on this recipe

    best mince pies I've made in thirty years!!! And so easy!!

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  • Binder photo GeorgeR

    09 December 2010

    GeorgeR rated and commented on this recipe

    4 stars

    I just made these and they came out perfectly. I did grease the tin and they all came out fine. Once I kneaded the dough well enough it went soft and was quite easy to handle. Very easy to make. I did expect the pastry to be a bit sweeter though, but still lovely.

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  • Binder photo jancarter4

    10 December 2010

    jancarter4 commented on this recipe

    I used half a beaten egg best recipe ever have made loads.

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  • Binder photo midge irwin

    10 December 2010

    midge irwin rated and commented on this recipe

    5 stars

    HI, I've made these mince pies four times, and the last batch are by far the best, my changes were only 2oz caster sugar, half butter and a firm margarine, one small egg and cold water to make 2 fluid oz when whisked together, they were in a preheated oven for17min, I did get 18 and they were very very easy to make even easier to eat absolutely gorgeous Ididn't add salt as the butter had salt in it.

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  • Binder photo Pheds

    11 December 2010

    Pheds commented on this recipe

    I have been looking for a mince pie recipe as wanted to make my own this Christmas and wanted to attempt to make the pastry. I found this one and have just made 14 mince pies (adding half a beaten egg as others did) and I have just eaten one and it's delicious!! Was really worried about the pastry but there was no need and will use it for some Christmas Cookies that I will be making later. Definately recommend this to everyone and can't wait until her boys try them!

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  • Binder photo Pheds

    11 December 2010

    Pheds rated and commented on this recipe

    5 stars

    sorry didn't rate this recipe!! Full stars, no question!

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  • Binder photo Charly101

    11 December 2010

    Charly101 rated this recipe

    5 stars

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  • Binder photo coconatalie

    11 December 2010

    coconatalie rated and commented on this recipe

    5 stars

    Made them with a friend and they were sooo easy and really popular. Even people that don't usually like mince pies were impressed. We made our own mincemeat with rum and had lots of fun drinking the rest of that while we baked and we still got good results.

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  • Binder photo Gaby

    11 December 2010

    Gaby rated and commented on this recipe

    4 stars

    Amazingly crumbly pastry, lovely flavour. I made mine in a food pocessor and finished off the kneading by hand. A bit fiddly till you work out your own way of getting the dough into the tin. For the tops I pressed out a rough circle on the worktop then lifted it with a pallet knife onto the pie. Very rich & maybe not as perfect looking as rolled out pastry but with superior taste.

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  • Binder photo magickat

    11 December 2010

    magickat rated and commented on this recipe

    5 stars

    Really easy to make, I substituted a small amount of butter for lard and rolled the pastry out, turned out so well! Lovely, crumbly pastry and there is enought o make loads of pies - highly recommended.

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  • Binder photo dbwik

    11 December 2010

    dbwik commented on this recipe

    A few years ago my mum gave me this recipe which she had torn from a Good Food magazine. I wasn't convinced, until I tried it for the first time and since then, we have not used any other recipe. These are TRULY the best and tastiest mince pies. The pastry is light and crumbly and you don't have to worry about handling it too much. This year I panicked when I couldn't find the recipe, but thankfully I have found it here on the website, thank you Good Food.

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  • Binder photo MamaMoJo

    11 December 2010

    MamaMoJo rated and commented on this recipe

    5 stars

    Makes very nice biscuits too with left over pastry

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  • Binder photo Chef Tara

    12 December 2010

    Chef Tara rated and commented on this recipe

    5 stars

    I made 36 mini mince pies with stars on the top. I used 1.5 of the recipe and I have some pastry left over. Very nice and recommended

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  • Binder photo jacquiec

    12 December 2010

    jacquiec commented on this recipe

    Excellent recipe, I also added a small bit of egg to make it easier to roll out.

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

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