Mince pie on a plate with a forkful taken out

Mince pies

  • 1
  • 2
  • 3
  • 4
  • 5
(82 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
Save to My Good Food
Please sign in or register to save recipes.

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 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.

  2. Add 125g caster sugar and 1 large beaten egg, and mix together.

  3. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

  4. Wrap the pastry in cling film and chill for 10 mins.

  5. Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.

  6. Heat oven to 220C/200C fan/gas 7.

  7. Roll out the pastry to 3mm thick.

  8. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.

  9. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.

  10. Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
poctern
24th Dec, 2014
Wish I'd read the last few comments. This recipe is just awful, unworkable pastry, terrible! Threw the whole lot in the bin!
ejosbro
23rd Dec, 2014
My god what a nightmare this recipe is! I had no luck in trying to roll it out so took the tip I saw about using cling film and this has helped. Have told my husband that no matter how good they turn out (currently in the oven!) I am never making anymore!!
carobakes1
22nd Dec, 2014
5.05
These were the best mince pies I have made. Have made mince pies for years and these had the best comments from family. The pastry is light and crisp.
Cazski
19th Dec, 2014
1.05
Complete disaster. Best to use a rolling pin or end up with random lumps of pastry around the tins. Also the mincemeat quantity is way too low. I used double and they still look embarrassing. Absolutely the worst recipe if have used to make anything, ever.
Cazski
19th Dec, 2014
1.05
The recipe is terrible, absolutely the worse I ever used. You don't save time by not using a rolling pin; and you just end up with very rough lumps of pastry inconsistently around the tin, mainly too think. I used double the mincemeat and they mince pies still look mean. Avoid.
Wooffs
19th Dec, 2014
Well, I initially thought this would be a disaster as my pastry was so wet and unrollable that it almost went into the bin. However, I read about a tip of rolling it between cling film - which worked a treat - and I put them in a shallower bun tin. I also put pieces of baking parchment in the bottom of the tins and therefore the pies didn't stick to the tin at all. Have to say that the taste is amazing and everyone complemented these pies. Glad I persevered and didn't bin them!
sunflare47
17th Dec, 2014
5.05
Told they were the best mince pies on offer at Christmas concert, I made them for. Used 2 jars of mincemeat (this could be because I did not add the extra fruit) and it made 24 mince pies. Just about to make another batch for after the annual farmers carol service tonight.
climbup
14th Dec, 2014
5.05
An amazing recipe, I basically just used it to make the pastry, then used the mincemeat straight out of the jar. I used 10g less butter in the pastry, which was fine, and rolled it out a quarter at a time, keeping the other stuff back in the fridge until I was ready. I made 16 smallish mince pies, then ran out of mincemeat but still had half the pastry left, so I made jam tarts with the rest- yum! Pies came out of the tin fine, even without greasing, and its not a very non-stick tin either!
Jane Beedle
9th Dec, 2014
5.05
I have been searching for a mince pie pastry like this for ages. Best ever, delicious, buttery and crumbly. Paul Hollywood baking god!. I didn't have any problem getting them out of the tin, chilled pastry overnight, buttered and floured tin and let cool completely before removing cooked pies, not one broken.
DorothyDMillar
8th Dec, 2014
HYE

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.