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48 ratings

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 61-80

• jguichar

  24 December 2008

  jguichar commented on this recipe

  I am an ex-pat living in US but still like my English food.. it would be very helpful if the recipes showed fahrenheit settings ..

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• kezilou

  27 December 2008

  kezilou commented on this recipe

  So easy to make and Yummy................everyone loved them.will be keeping this recipe...........

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• kezilou

  27 December 2008

  kezilou rated and commented on this recipe

  

  sorry forgot to rate recipe

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• patsyann

  27 December 2008

  patsyann rated this recipe

  

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• Sajan

  29 December 2008

  Sajan rated and commented on this recipe

  

  Finally made these pies this Christmas. They were wonderful! my husband said they are the best he has tasted, and so easy, I will stick with this recipe.

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• emmawemma

  29 December 2008

  emmawemma rated and commented on this recipe

  

  I needed two tablespoons of water to get the dough to come together. Next time would roll out and use a cutter as the end result, although lovely, was a bit messy. I milk washed mine as had no eggs and this worked fine. Pies were difficult to get out of the tin, so as mentioned by others, would grease and wait until more cooler before removing. Pastry was lovely though, firm and crumbly.

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• theannexe

  02 January 2009

  theannexe rated and commented on this recipe

  

  Delighted to have found this recipe - I've been looking for this sort of pastry for mince pies for ages. I noticed that lots of people have commented on how unworkable the pastry is. I measured out in imperial rather than metric - 12 oz flour to 8 oz butter and had no problems at all. I would recommend that those who have to measure in metric do slightly less flour and slightly more butter than the amounts given. Make sure you really handle the mixture a lot and definitely do not use flour to roll it out! If you have enough butter (make sure it's not marg) then that will stop it sticking to your hands and then you can do it all by hand instead of rolling.

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• Carol

  03 January 2009

  Carol commented on this recipe

  Hi there I have had to change the ingredients in this recipe for my Son who has to have a wheat, gluten and dairy free diet. I replaced the flour with gluten and wheat free plain flour. The butter was replaced with soya spread. The dough was a little crumbly at fist but once you knead it a little longer it becomes more workable. The outcome was just as tasty and even though it is suitable for my Son we all enjoyed them. Serve them with free from custard or just enjoy them on their own

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• grungle

  03 January 2009

  grungle rated and commented on this recipe

  

  Lots of comments on the pastry and how good it is!!!

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• jaffapie

  05 January 2009

  jaffapie rated this recipe

  

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• Elisa

  07 January 2009

  Elisa rated this recipe

  

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• Yummy stuff

  08 January 2009

  Yummy stuff commented on this recipe

  This is a fabulous recipe that went down very well indeed with all family and friends at christmas. The pastry is incredibly short, and I found it took some work to get it to bind together, but you get there in the end! A good quality non stick tin also proved its worth as one or two stuck to an older tin that I used, whilst the rest came out without a problem with a newer non stick tin.

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• Yummy stuff

  08 January 2009

  Yummy stuff rated this recipe

  

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• Tonia

  10 January 2009

  Tonia commented on this recipe

  These were scrummy and tasted even better the following day as the pastry had slightly hardened and was more like shortbread biscuit. I only made six in a big muffin tin and served them with custard . Def saving this recipe .

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• nickfosh

  26 January 2009

  nickfosh rated and commented on this recipe

  

  Very simple excellent result

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• beckymouse

  28 January 2009

  beckymouse rated and commented on this recipe

  

  Absolutely delicious - went down a storm over Christmas with my family. It's now going to be my job every Christmas to bring the mince pies!!

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• katrinamoss

  04 February 2009

  katrinamoss rated and commented on this recipe

  

  I made these for the first time this Christmas and was fairly pleased with the results. I did bung it in the mixer with half a beaten egg and it came together fine. The dough was very easy to roll out and use, but when it came to baking, I found the lids didn't stay on very well once cooked. I didn't seal the edges of the first batch with liquid as per the recipe although I did press them together well. I thought that might be the problem, so I sealed them with milk on the second and third batches and it made no difference. Other than that, these were a great success and every crumb was eaten enthusiastically. In fact, the loose lids proved popular because it was easier to blob a spoonful of brandy butter under the lids of the warmed mince pies before eating. Mmmm, delicious! I used a deep hole tin for baking (because I like a deeper mince pie) but I ended up with nearer 40 mince pies - probably due to rolling out the pastry. Good value this way!

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• Paul T

  18 February 2009

  Paul T commented on this recipe

  These mince pies are really easy to make, all my family and friends loved them. I did add half a beaten egg to the mix and rolled it out which I found easier. I would not use any other receipe now. They really are excellent.

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• Gogojojo

  12 October 2009

  Gogojojo rated and commented on this recipe

  

  Have used this recipe every year since it was published and will do so again this year - just can't be beaten. Might try the eggy tip though as it would be easier to roll out and cut rather than press into the tins (makes your thumb ache after a few).

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• Lindsay

  17 November 2009

  Lindsay rated and commented on this recipe

  

  Just made these scrummy mince pies! It's the first time I've baked anything in years and they were so easy to make and tasted absolutely gorgeous.

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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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