Mince pies

Mince pies

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(62 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)
    Deep-filled mince pie cut up

    Mincemeat

    mins-meet

    It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…

  • 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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HanZiF
16th Dec, 2016
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
SammyR1967
14th Dec, 2016
5.05
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!
operacook
14th Dec, 2016
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.
vee9r
13th Dec, 2016
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.
marthamydear
12th Dec, 2016
5.05
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! :-)
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!

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