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Recipe by Orlando Murrin

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1. To make the pastry, rub the butter into the flour, then mix in the 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 the 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. Brush the tops of the pies with the beaten egg. 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, salt 0.26 g

Latest comments and suggestions

Results 41-60

• HILLYB

  12 December 2008

  HILLYB commented on this recipe

  This is a fantastic recipe but pastry is hard to work with without egg or water to bind it. My first attempt though was delicious and i don't like mince pies!!!!

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• james

  13 December 2008

  james commented on this recipe

  i make mince pies with sweet french flan pastry with a hint of ground ginger in with the flour and extra booze in the mince

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• ruffbird

  13 December 2008

  ruffbird rated and commented on this recipe

  

  amazing recipe with amazing results. very nice had to add a little water to help bind. but for me as a beginner i am very impressed. Thanks ruffbird

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• willowthe bunnybbc

  13 December 2008

  willowthe bunnybbc rated and commented on this recipe

  

  This recipe makes nice tasting pastry but it's very crumbly and hard to handle. If I make this again I will try some of the suggestions given by other users.

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• daisymoll

  13 December 2008

  daisymoll rated and commented on this recipe

  

  These turned out delicious, I greased the tin well, added half a beaten egg to the mix which I did in a food processor and rolled out the pastry, I got 17 mince pies from the recipe above.

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• Dogsdinner

  16 December 2008

  Dogsdinner rated and commented on this recipe

  

  Never made pastry or mince pies before but these were easy to make and tasted delicious. Didn't need to add any liquid to the pastry. The texture is lovely, similar to shortcake, which might be why people are having trouble getting them out of the tin as they are a bit crumbly. Greasing the tin and waiting for them to cool a little seems to help. I rolled the pastry out and used a cutter as the method described sounded a bit fiddly. Shop bought pies taste dire after these!

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• DJW

  16 December 2008

  DJW rated and commented on this recipe

  

  Made these yesterday and just as well froze half as very yummy. After reading comments what worked for me was food processor to blitz no egg or liquid, a lot of kneading and managed to roll out and use pastery cutter but had to be very gentle easing bottoms into tin. Sprayed tin with 1 cal cooking spray and wiped off excess with kitchen roll. Found the pastery got easier the more I rolled it. Used homemade mincemeat, very easy to make. Eased half of them out of tin with a knife and froze on a plate and cooked the rest leaving them to cool before getting them out. Will be making another batch very soon.

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• juli

  16 December 2008

  juli rated and commented on this recipe

  

  I have also been making these pies since 2002, i find them so easy to make and i never grease my tins. Just the perfect size.

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• vicky

  16 December 2008

  vicky rated and commented on this recipe

  

  Great recipe, very simple.

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• Mark

  19 December 2008

  Mark rated and commented on this recipe

  

  Needed to add beaten egg to get pastry to stick together and they got a bit burned on the top (obviously the fault of the oven-it's out to get me) but they tasted great.

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• Rebecca

  19 December 2008

  Rebecca commented on this recipe

  Just cooked my second batch of these from the freezer - they are so much better than fresh!! I followed all the tips above (extra greasing for the tins and half a beaten egg added to the mix) and when cooked straight out of the freezer, the pastry doesn't crumble and they come of the tin really easily. A superb recipe and so easy....

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• Fiona

  20 December 2008

  Fiona rated and commented on this recipe

  

  I used two thirds butter and one third lard as an alternative to the recipe. I also used half a whisked egg in the pastry mix. When icing I mixed a small amount of groud cinnamon into the icing sugar before sprinkling. Brilliant recipe.

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• goddesexyangel

  20 December 2008

  goddesexyangel rated and commented on this recipe

  

  Sooooo easy... found it a little tricky to mold the doe so i added a splash of milk just to make it a little easier to work with... I had lots of compliments for it... FAB

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• Dawn

  20 December 2008

  Dawn rated and commented on this recipe

  

  Lovely buttery, crumbly pastry. As a traditionalist used half egg/h2o to bind & rolled out. Made 2 doz. Greased, so no probs coming out of tins. Elizabeth David mincemeat I made last year a crowning glory. Well worth making this mincemeat. A lovely gift, Have kept other batches at least 3 years. Probably will not make any other type mincemeat pie pastry in future.

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• deggy

  21 December 2008

  deggy commented on this recipe

  Fabulous these were so easy to make and came out really buttery and crisp will make them again.

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• mummy likes to cook

  22 December 2008

  mummy likes to cook commented on this recipe

  These mince pies are fabulous, I was amazed at how easy the pastry was to work with after reading some of the other comments...don't let it put you off! Add one medium egg to the pastry and grease your tins and these are a dream I promise. I made these as open pies with little stars as the tops and easily got 24 pies with dough to spare! Absolutely great, thank you for a fab recipe thatI'm sure I'll use for years to come....might try adding some almonds to the pastry next time!

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• Chris

  22 December 2008

  Chris commented on this recipe

  I tried leaving my 12 year old to make these - but it took her forever, and she couldn't get the pastry to bind. We added some beaten egg which stuck it together nicely (thanks for the suggestion!), and the pies tasted great - but didn't look like the picture! A bit heavier and more solid! Also tried to fridge some pastry overnight as I do with others, but it went like a brick!

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• Jayne

  22 December 2008

  Jayne commented on this recipe

  After reading some of the comments, I halved the ingredients and rolled pastry quite thin which easily made 12 mince pies. (had to add a dribble of water to make the pastry come together easier) Also reduced the cooking time to about 12 minutes...turned out great! Will definitely use this recipe again :-)

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• patsyann

  23 December 2008

  patsyann commented on this recipe

  read comments -roll out -1/2 beaton egg used icing sugar instead of flour to roll out .Made 18 pies cant belive how easy to make ,in fact best mince pies ive made ,and thats 50 yrs of baking ,will only use this recipe in future , husband says best ive ever made thanks for sharing this recipe patricia

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• purplebo

  23 December 2008

  purplebo rated and commented on this recipe

  

  We struggled with this pastry - very crumbly even with half an egg! Perhaps it should have gone in the fridge for a while even though it says you can use it straight away? We used a silicone muffin tin as this was all we had and apart from 2, the rest came out perfect. Very pleased with the end result.

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Ingredients

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

Per pie

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

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