Unbelievably easy mince pies

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• Jennifer T

  29 December 2007

  Jennifer T rated and commented on this recipe

  

  These really were easy! I added half a beaten egg to the mix - so it just about held together well enough to be rolled out. The pastry turned out really crumbly and yummy - a bit shortbreadish - and they went down a storm. I used a "finest" rum and raisin mincemeat which went really well with them. I'll definitely be making these next year - everyone ate them so there are none left!

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• Lindsay

  31 December 2007

  Lindsay rated and commented on this recipe

  

  I have recently made these mince pies - after reading the above reviews and making two different versions, I would now definitely recommend 1) using a food processor and 2) not adding any egg. I added half a whisked egg to the first batch I made but no liquid at all to the second batch. The first batch tasted very nice but the second were out of this world! Ultimately if you want a mince pie with a proper shortbread pastry, don't use any egg!

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• BBC GoodFood

  02 January 2008

  BBC GoodFood rated this recipe

  

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• likethisfood

  10 January 2008

  likethisfood rated and commented on this recipe

  

  made these a couple of times and they were a complete hit "best mince pies i've ever tasted" - from all people, including those that don't like them! First time I made them they worked perfectly (greasing the pans helped) but the second time they were a lot more crumbly and very difficult to get out of the tins. I was having about 15 people over for drinks so my manic state might have had something to do with it - I ended up putting them back in and baking them more and they held together well. Again, complete success! I will never ever use another recipe and have even used the pastry recipe for my Peach Kuchen which worked really well. Delicious

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• Sealface

  30 September 2008

  Sealface commented on this recipe

  Just made my first 2008 batch of mince pies using left over 2007 boozy mincemeat and they are delicious! I kneaded the dough a fair bit and was able to roll it out and cut it using a cutter no problem. I needed a good dusting on the work surface to stop it sticking but it worked a treat and my 3 year old son had a ball helping me. I sprinkled a little extra golden caster sugar on the top of the beaten egg to add an extra crunch, yummy! Definitely need to grease the tins and also let the pies cool a fair bit before you attempt to get them out, the pastry is still very soft when they come out of the oven and if you try and get them out when it's too soft they just fall apart (all over the floor in my case, but the dog seemed to enjoy those ones!). Will definitely use this recipe for my Christmas pies!!

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• BARBARA

  26 October 2008

  BARBARA commented on this recipe

  I have been making these for the last 4 years and they have been successful every time. Today, I made the mixture in my food processor for the first time and they were still perfect. Normally i press the shapes out but i decided to roll them today, results were a tidyer looking mince pie. I don't like thick pastry so i rolled them out quite thin and made 24 easily. Nothing i did altered the melt in the mouth flavour of these excellent little pies. It strikes me that you can do whatever you like to these pies and they still turn out delicious.

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• cherrytree

  30 October 2008

  cherrytree commented on this recipe

  Some people have experienced difficulty getting the pies out of the tin. This is one of the best reasons for getting a silicone one. Because you can bend the silicone, it is very easy to manipulate the cooked pies and gently ease them out.

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• clare's

  19 November 2008

  clare's rated and commented on this recipe

  

  wow a really easy receipe Added the egg to help the dough stick together, so lovely I had to make another batch for when my kids got home from school

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• Katie

  04 December 2008

  Katie commented on this recipe

  Tastes beautiful, did have some problems when removing some of them as they crumbled an fell apart, I greased the tins, but didn't add any egg to the pastry. Think next time I'll leave them to cool for longer before trying to remove them and use a pastry cutter to cut the base instead of pushing them in. I used a star cutter to cut the tops an they look lovely!

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• Elisa

  05 December 2008

  Elisa commented on this recipe

  Is the butter unsalted or salted? id doesn't say

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• sheppy

  08 December 2008

  sheppy rated and commented on this recipe

  

  I think the key to the best mince pies is the quality of the 'mince' most of the time and not too much pastry. Also, the less air in the pie the better, it needs to be full!!

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• Lushious

  08 December 2008

  Lushious commented on this recipe

  I got my class to make these in food tech today and they were sensational. Even the less than perfect looking ones looking great once they had their sprinkling of icing sugar. I even accepted to taste one which is something I never do as I know where they have had their little fingers!!!!!

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• Cookstar

  08 December 2008

  Cookstar commented on this recipe

  These were so nice and easy to make- the pastry is nicer as it's not hard but very crumbly and kept falling apart. Great to make with a Christmas CD in the background. However, I think that it might be easier to use a cutter as mine were all different shapes and sizes.

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• Olga M. Lantz

  08 December 2008

  Olga M. Lantz commented on this recipe

  I am just about to try to make these mince pies, but I wish they printed the recipes in "Cups or ounces" for expats in USA.

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• Gooner1

  09 December 2008

  Gooner1 rated and commented on this recipe

  

  A fabby, quick and easy festive recipe! Trouble was, they were so yummy I ate three with my cup of tea whilst they were still warm! Not good for my pre-xmas diet!

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• rrrayray

  11 December 2008

  rrrayray rated and commented on this recipe

  

  Fantastically Easy, Great Results!

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• bakealot

  11 December 2008

  bakealot commented on this recipe

  Having read the comments on this recipe i also added half an egg and greased the tins, they came out fantasic all the family loved them. Once you have the dough mixture together, take a small amount and roll it in the palm of your hands then place it into the tin, then use your thumb to shape no need to roll the pastry!!

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• Katharine Foster

  11 December 2008

  Katharine Foster rated and commented on this recipe

  

  I have just made my very first batch of mince pies....ever!!! I followed the recipe and put a little beaten egg with the pastry and they have turned out amazing!!!!! Im now on my third and need to give them to family before the whole lot go. What a fantastic and easy to follow recipe. Will be making more tonight.

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• recipes

  11 December 2008

  recipes rated and commented on this recipe

  

  Ann Wille-Jørgensen, Denmark Wonderful, crumbly and my son wants a double portion for his Christmas gift instead of a huge tin of Cadbury's Quality Street. Made them for a Carol Service, gone in a flash!

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• recipes

  11 December 2008

  recipes commented on this recipe

  Ann from Denmark again...I would just add that if possible, use silicone muffin tins, much easier as they are 'short' pastry. I wasted a few using non-stick patty tins.

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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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