Mince pies

Mince pies

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(59 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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cathyongaliano
21st Dec, 2016
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.
Frantic Flapjack
21st Dec, 2016
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!
yvetteredwood@gmail.com's picture
yvetteredwood@g...
17th Dec, 2016
forgot to rate
yvetteredwood@gmail.com's picture
yvetteredwood@g...
17th Dec, 2016
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.
jaynie49
17th Dec, 2016
1.3
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 :(
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! :-)

Pages

dchearnden
22nd Dec, 2015
Do you put one segment of satsuma per pie?
dchearnden
21st Dec, 2015
Do you just put one segment of satsuma per pie?
barbbakescakes
23rd Nov, 2015
Was going to make these and use mini muffin tins and after cooking and cooling was going to pipe icing and decorate them. Something different for a Xmas nibble.
hayash
19th Nov, 2015
Can you freeze these mince pies once cooked
goodfoodteam's picture
goodfoodteam
10th Dec, 2015
Yes, you can freeze these, pack into a rigid container interleaving layers with baking parchment. They will keep well for 3 months. Thaw at room temperature for a couple of hours and eat cold or warm in the oven before serving.
Rita46
27th Feb, 2015
My pastry didn't turn good, kept on breaking. How long do you crumble flour and butter. Any suggestion.
chicguin
11th Dec, 2013
Are these freezable, I want to make ahead of time but not sure whether to cook them first, then freeze, or freeze before cooking?
goodfoodteam's picture
goodfoodteam
12th Dec, 2013
You can do either, although we'd suggest freezing before glazing and cooking. You can then defrost them, glaze them and cook as stated in the recipe or cook them from frozen but you'll need to increase the cooking time - try 20- 25 mins.
Juliet Gormley
22nd Nov, 2014
5.05
I made these mince pies using Gluten free plain flour and although the pastry was a bit tricky to deal with,they were absolutely gorgeous....at long last ....a lovely gluten free pastry recipe. I did not put a pastry lid on them but just placed a pastry star on top to allow some of the moisture to evaporate from the pies. I can't recommend this recipe enough....gorgeous !