Mince pies

Firstly, I have to say I have not tried this recipe but will probably use it next year. I have made several batches of the (not so) 'easy mince pies' on this site and consequently had an "Ah ha!" moment which I has totally changed my pastry making. I made one batch of the pastry with my hands which worked perfectly and one with a pastry cutter which came out way too dry and crumbly. So in future I will always 'finish off' the rubbing in with my hands even if I start off with a pastry cutter. In my experience it is too much water which makes pastry tough rather than handling.

I've made these mince pies a few times now over the years and after reading the latest comments, I have a few tips which may be helpful. First of all, the recipe is for a muffin tin which as the pastry is quite crumbly, may be a bit big. I would recommend normal size bun tins - you also get more mince pies with these. Next, I would cut the satsuma segments into 3 pieces and grate the apple rather than chop it. It mixes better with the mincemeat if you do this. As for the crumbly pastry, yes it is difficult to handle but if you keep on sprinkling extra flour as you roll, this helps enormously. Purists do say this will dry the pastry but the end result is still good. Lastly, the recipe states to wait until the pies are cold before you remove from the tins. As the juice sometimes leaks out, then if you wait until they are cold the sugar in the juice helps to weld the pies to the tin and getting them out in one piece is almost impossible. I try to take them out after a few minutes out of the oven. I used three bun tins, all varying in quality and age and I found the newest (non-stick) one gave the best results. If you do manage to get an unspoilt pie then it will be well worth it. Hope this helps and Happy Christmas!

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Very Morish Mince Pies. Followed other people's advice on pastry, cutting into 4 quarters and getting out in batches, rolling out on a floured work surface, didn't need cling film or parchment paper, kitchen chilly room. Worked a dream. I didn't have 610g jar of mince; padded out the 410g jar with 1/4 tub of orange and lemon peel, 150g cranberries, 100g bashed Brazil nuts, added 1/2 tsp nutmeg & cinnamon. With 2 cheeky tbsp of brandy. Mine didn't come out pretty (due how clumsy hands and delicate pastry) but tasted fantastic. Best ever.

Oh dear - tasted gorgeous but total nightmare rolling out pastry eventually got them in the tin but once cooked could not get them out without them breaking up - left to cool a little and tried again disaster only had 4 complete ones - however they did taste gorgeous even though they looked as though I had scraped them up from the floor :(

Hi Paul Not sure what oven you used. I put them in at 200 degrees in my fan oven for 20 Minutes, they came out nice and crunchy black. So I made another Batch and put them in at 200 degrees for 10 minures. They came out a Dark Brown... The third Batch at 200 degrees and after 5 minutes were perfect.....The oven is 6 months old and is from Bosch.... Other cakes an buscuits that my Girlfriend makes come out perfect.... I guess I will leave the baking to her

I read all the reviews on here before going for it. I hadn't made mince pies since I was a kid. Follow the recipe to a T, until you get to the chill for 10 mins. I left my dough in a bowl, quartered it, and took one quarter out at a time. Floured my rolling pin, surface and hands. It rolled beautifully. Resumed with Paul's timings and glazing etc. I over cooked them a wee bit, but oh my gosh am thrilled with the result. I made 24 out of the mixture! 12 out and 12 in the freezer. Very easy, very yummy and will make again. Thanks Paul!

This is a really great recipe. I hadn't made this pastry before but followed the instructions to the letter and it turned out wonderfully. It wasn't greasy or crumbly and neither did it take long to make. It was just perfect. It will be my 'go to' recipe from now on.

Right. These were a bit of a disaster. I had no problems with the pastry - I divided it into four parts and chilled the rest while working with one bit. It did require constant reflouring of the counter and shifting of the pastry because even when chilled, it was still very sticky. Think another reader suggested doing that and i found it really worked. Popped them easily into my well greased muffin tins (even dusted with flour), sealed the lids well etc etc. Cooked at the right temp for the right time aaaand yet, somehow, they were a complete mess when I took them out of the oven. The mincemeat had oozed out and had stuck most of the pies to the tin. And I don't know why this is, I measured out the correct amount of mincemeat per pie!!! As a result, I have five intact pies and a tupperware full of mince pie scraps. I will concede that even the scraps are delicious. I might try and use them in another recipe if i'm feeling inspired. It's just so frustrating! All that money, all that time and this happens. Don't know what went wrong.

Thank for a fantastic recipe Paul! The crust is a dream to work with...just have to roll out cold. I did have to sprinkle in ice water at the end as the egg just wasn't enough moisture to pull dough together. The apple and lemon addition to jarred mincemeat is brilliant. Everyone at my work raved about these pies. For most in my office this was their first time ever having a mince pie (Austin, TX, US). This will be a Christmas tradition from now on! :-)