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 241-260

  • Binder photo janeysmiley

    08 January 2011

    janeysmiley commented on this recipe

    I followed the recipe exactly and these came out perfectly, everyone loved them. They were so easy to make and kept well, will definitely use again next Christmas.

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  • Binder photo janeysmiley

    08 January 2011

    janeysmiley rated this recipe

    5 stars

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  • Binder photo Flower

    09 January 2011

    Flower commented on this recipe

    Yum!! I didnt bother with the eggs and the pastry came together eventually. Need to grease the tins really well - i think mine were big bun tins as i only got 9, but the pastry was absolutely beautiful, and nice and easy to make.

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  • Binder photo Flower

    09 January 2011

    Flower rated this recipe

    5 stars

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  • Binder photo Wingrove68

    09 January 2011

    Wingrove68 commented on this recipe

    Superb!! These were so easy to make and they were a big hit. The pastry is really buttery

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  • Binder photo Wingrove68

    09 January 2011

    Wingrove68 rated this recipe

    5 stars

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  • Binder photo Vicki

    19 January 2011

    Vicki commented on this recipe

    Brilliant Recipe! I'm a totally unexperienced cook and have made these perfectly every time! Came out so well that my grandmother thought my mum (who is a fantastic cook!) had made these! Brilliant recipe for totally unexperienced!

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  • Binder photo mimi

    26 January 2011

    mimi commented on this recipe

    i loved the chewy jobbys

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  • Binder photo loots123

    15 February 2011

    loots123 commented on this recipe

    I have just found this recipe and have yet to try it. I'm going to use my silicone pan and hopefully will be able to report that they came out like a dream. Not Christmas - well we'll just have to pretend won't we.

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  • Binder photo klorathy

    20 February 2011

    klorathy rated and commented on this recipe

    5 stars

    The pastry is amazing - was a bit doubtful when stuffing these lumpy bits of pastry into the baking tray - but fantastic results. Crumbly, melt in the mouth pastry.

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  • Binder photo enthusiastic amateur

    27 February 2011

    enthusiastic amateur rated and commented on this recipe

    5 stars

    Melt in the mouth delicious pies. Tried recipe as directed to start, but pastry too crumbly to work easily. So took suggestion of adding some beaten egg to mix and that made it perfect to roll out thinly and get 24 mince pies. Highly recommended with extra beaten egg.

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  • Binder photo Sarah

    04 June 2011

    Sarah rated and commented on this recipe

    5 stars

    These went down VERY well at Christmas! Simple to make but big on flavour... best mince pies I've ever had.

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  • Binder photo Zoe

    25 July 2011

    Zoe rated and commented on this recipe

    5 stars

    My favourite mince pie recipe. More of a shortbread mince pie as opposed to a pastry pie.

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  • Binder photo Venessa

    28 July 2011

    Venessa rated and commented on this recipe

    5 stars

    made these last christmas and ive been ask to make them again :)

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  • Binder photo Pegasusprincess

    22 September 2011

    Pegasusprincess commented on this recipe

    I used this recipe all last christmas and just made a first batch this year! Such a lovely tasting recipe! I don't add the egg, but do use half butter half margarine, after trial and errors. This makes the dough easier to roll and cut over pressing in the tin! Use the best mince you can or better still make your own! Yum!

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  • Binder photo Rachel1988

    12 October 2011

    Rachel1988 rated and commented on this recipe

    5 stars

    I made these mince pies last Christmas and they were loved by everyone. I am hoping to make them as gifts this year along with other things. I have set myself quite a big challenge so I was hoping to make these 1 or 2 weeks before christmas. On the recipe it says you can freeze them before they go in the oven, I just wondered when you take them out of the freezer is the cookign time still the same? And do I need to leave them to defrost before I attempt to cook? Sorry if its a silly question, usually none of my cakes are left to freeze :0) Id appreciate any help! Thanks.

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  • Binder photo pinkprincess

    21 October 2011

    pinkprincess rated and commented on this recipe

    5 stars

    I've made these for 2 years in a row now since I started baking at Xmas, they are absolutely delicious, everybody loves them! Very easy to make, and different because of the shortbread taste & texture of the pastry! Yummy!

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  • Binder photo jinjerine

    23 October 2011

    jinjerine rated and commented on this recipe

    5 stars

    made these every year for past few years. taste amazing and even better with james martins home made mincemeat :)

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  • Binder photo TessaJ

    29 October 2011

    TessaJ rated and commented on this recipe

    5 stars

    I baked these for the first time today and everyone loves them. They taste just like shortbread. Naughty but nice.

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  • Binder photo Charlie

    13 November 2011

    Charlie rated and commented on this recipe

    5 stars

    I have just made these mince pies with my 5 and 2 years old daughters, the receipe is so simple and easy and they taste amazing (according to my husband!). This receipe definitely deserves a 5* rating, we had a great time making them, and if we can do it, anyone can!!

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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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