Deep-filled mince pies

Deep-filled mince pies

For a real treat this Christmas, try Sara's generously filled mince pies with a cup of tea

Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 15 mins

Freezable

Freeze before baking

Method

  1. Heat oven to 200C/180C fan/gas 6. Rub the butter into the flour and icing sugar with your fingertips, or blend in a food processor, until the mixture comes together in a ball - you don't need to add any liquid or chill it. Knead briefly, then cut into 12 equal pieces.
  2. Taking a piece of dough at a time, cut off two-thirds and press into the base and up the sides of a muffin tin hole. Repeat to make 12. Spoon the mincemeat into the pastry cases - it won't completely fill them.
  3. Now take the 12 remaining smaller pieces of pastry. Roll each into a ball and flatten to make a disc for the mince pie lid. Add one to each pie and tuck the pastry that comes up the sides of the tin down to seal it. Prick the tops with a fork a few times. Will freeze for up to 6 weeks. Defrost before baking.
  4. Bake for 12-15 mins or until pale golden. Cool in the tins for about 10 mins, then give the pies a little twist to stop them from sticking. When cool, carefully remove from the tins. Dust with icing sugar when ready to serve.

PER SERVING

367 kcalories, protein 3g, carbohydrate 53g, fat 17 g, saturated fat 11g, fibre 1g, sugar 31g, salt 0.25 g

Recipe from Good Food magazine, December 2010.

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Latest comments and suggestions

  • Binder photo Andie GF

    04 December 2010

    Andie GF rated and commented on this recipe

    4 stars

    Lovely mince pies and very easy to make. I halved the recipe which meant that I wanted more (of course). Definitely making these again.

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  • Binder photo d41d0y

    04 December 2010

    d41d0y rated and commented on this recipe

    4 stars

    These are tasty, but I was hoping to give some of these as gifts. The pastry is too crumbly for that, unfortunately. I was skeptical about the unusual pastry and it works for a dessert, but not as a traditional mince pie. Will be making my next batch of MPs with traditional shortcrust!

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  • Binder photo mich_mkp

    01 January 2011

    mich_mkp rated and commented on this recipe

    4 stars

    These were gorgeous. Really liked the pastry, and they lasted a fair while too (well, a week) so I didn't have to eat them all at once. Although I probably could have. I did find that my mincemeat reduced a bit during cooking, so I will fill more generously next time. (Homemade mincemeat - a Mrs Beeton recipe - quite bulked out with suet, so will take more than one jar in these I think).

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  • Binder photo shaz

    29 November 2011

    shaz rated and commented on this recipe

    5 stars

    The secret to working with this "viennese" type pastry is to roll it out between two sheets of clingfilm. As with other pastry, do not put this one in the fridge first but roll straight away. If you follow the above method they will turn out beautiful, actually the nicest ones I've ever made.

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  • Binder photo niocom

    07 December 2011

    niocom commented on this recipe

    I use self-raising flour and a tablespoon of water and that seems to cure the flakyness. Also, I would agree with Shaz about roling it out. I use plenty of flour in place of 'clingfilm' but cellotape two skewers either side of the area i'm using to role the pastry. Using a wide 'fondant' rolling pin over the skewers the pastry is an even thickness. I then cut the pastry bases and tops. I found that rolling them and pressing them in by hand - they break or are uneven - and therefore fall apart when handled.

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  • Binder photo mtplates

    07 December 2011

    mtplates rated and commented on this recipe

    5 stars

    Both looked and tasted great. Were devoured very quickly!

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  • Binder photo Lindaanne

    10 December 2011

    Lindaanne commented on this recipe

    Made these mince pies, but added water, I couldn't get the mixture to bind together into a ball, probably didn't try long enough. Must say they were really delicious!! Will try them again tomorrow!

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  • Binder photo Lindaanne

    11 December 2011

    Lindaanne rated and commented on this recipe

    5 stars

    Made these mince pies again, I did get it to work not adding water, but I do prefer to add 3/4 tablespoons of water. I find the texture is easier to manage and they are still very delicious! I also tried a batch with SR flour, they were very nice, but not really mince pies like the traditional ones, a bit more caky. Will always use this recipe for my mince pies, I also bake for others and I am really pleased with the outcome. Thank you Sara

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  • Binder photo Littlebochic

    11 December 2012

    Littlebochic commented on this recipe

    I followed niocom's advice regarding self-raising flour & adding a tablespoon of water to the pastry. Turned out beautifully. Sure to impress my new man. Thanks, niocom!

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  • Binder photo Gracie47

    20 December 2012

    Gracie47 commented on this recipe

    I agree with Shaz, follow the method and they work perfectly and gently roll the pastry discs between two sheets of clingfilm. This is my third year of making these and I have solved the difficulty of getting them out of the tins by putting a strip of baking parchment in each hole - works a treat.

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  • Binder photo Gracie47

    20 December 2012

    Gracie47 rated and commented on this recipe

    5 stars

    Definitely five stars

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Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 15 mins

Freezable

Freeze before baking

Ingredients

  • 225g cold butter , chopped
  • 350g plain flour
  • 100g icing sugar , plus extra for dusting
  • 410g jar mincemeat
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PER SERVING

367 kcalories, protein 3g, carbohydrate 53g, fat 17 g, saturated fat 11g, fibre 1g, sugar 31g, salt 0.25 g

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