Mince pies

Mince pies

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(58 ratings)

Prep: 45 mins Cook: 15 mins

Easy

Serves 16
Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal319
  • fat16g
  • saturates9g
  • carbs44g
  • sugars26g
  • fibre1g
  • protein4g
  • salt0.05g
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Ingredients

  • 1 large jar mincemeat (about 600g)
  • 2 satsumas, segmented
  • 1 apple, finely chopped
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • little icing sugar, for dusting

For the pastry

  • 375g plain flour
  • 260g unsalted butter, softened
  • 125g caster sugar, plus extra for sprinkling
  • 1 large egg, plus 1 beaten egg for glazing
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.

  2. Scoop the mincemeat into a bowl and add the satsumas, apple and zest.

  3. Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.

  4. Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.

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Comments, questions and tips

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Elora Ukiyo
9th Dec, 2016
3.8
Made this for my parents and brother this Christmas and they loved it! Easy, pretty and delicious!
tassimo
8th Dec, 2016
3.8
I have made this pastry too many times to count & never had a failure. Do not know how some people seem to be having a problem with it. With this amount of butter it just can't go wrong. I have to make for a friend every year as she says they are the best mince pies she has tasted. Have to admit i just use my favourite jar of mincemeat & have not tried the additions as yet.
Julianneos
7th Dec, 2016
3.8
Are the satsuma segments meant to go into the mince meat mix whole? What size muffin tin? I didn't have one so bought one but the 10cm size bases were far too big so had to improvise - not great for a novice. Pastry was not a problem, but I've got loads left over along with the mincemeat so looking forward to making more.
SammyR1967
14th Dec, 2016
5.05
I chopped mine up quite small, along with the apple. I sloshed it all into the mincemeat juice and all and stirred, then added the grated lemon :)
french_cook's picture
french_cook
4th Dec, 2016
5.05
Delicious pastry, and I like the satsuma in these! I added some pecan nuts for extra crunch. To avoid having troubles rolling the pastry, as some previous comments stated, just dust your kitchen table/surface with some flour and roll it with floury hands first, then use a rolling pin. Worked like a treat for me!
yumyumformytum
25th Nov, 2016
5.05
I had never made pastry before and I chose this pastry recipe to go with a different Mince Pie filling & topping. As a complete novice, I had no problems at all with this pastry. Like others, I chill the pastry before use (in fact what was not used immediately stayed in the fridge for days before being used). No problems rolling to the thickness required and no problem cutting. I just followed the simple instructions to the letter. Delicious, melt-in-the-mouth pastry, complimented by all who tried them. As a pastry beginner, I can't ask better than that. My only issue with recipes that require the butter to be tabbed into the flour is the amount of time I take to do this. I cut it into small cubes before tabbing in, which works for me consistently well. There must be quicker ways, but do they produce such good results?
Elizmarie
29th Nov, 2016
I used a cheese grater to grate cold butter, using the side with the biggest holes and it worked very well when making pastry before.
Marie T's picture
Marie T
2nd Jan, 2016
Excellent pies! Everyone commented on how juicy the mincemeat was. Delicious! Can't wait til next Christmas. I don't think I will ever buy shop bought pies again. :) 5*
ashleymino
31st Dec, 2015
i made these using self raising flour and they turned out great. It wasnt even too much problem to roll out i just put flour on the rolling pin.
oonamc
26th Dec, 2015
Pastry is perfect.....do not roll straight from fridge. Let it rest a bit at room temperature and then roll on floured surface.... no hassle. It is when the pastry is cold that causes it's brittleness. Just out of oven, not even time to cool....delicious.

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