Unbelievably easy mince pies

Unbelievably easy mince pies

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(390 ratings)

Prep: 30 mins - 40 mins Cook: 20 mins

Easy

Makes 18 pies

No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids

Nutrition and extra info

  • Can be frozen uncooked

Nutrition: per pie

  • kcal222
  • fat11g
  • saturates7g
  • carbs30g
  • sugars12g
  • fibre1g
  • protein2g
  • salt0.26g
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Ingredients

  • 225g cold butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 350g plain flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 100g golden caster sugar
  • 280g mincemeat
    Deep-filled mince pie cut up

    Mincemeat

    mins-meet

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

  • 1 small egg
    Eggs

    Egg

    egg

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

  • icing sugar, to dust

Method

  1. To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

  2. Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.

  3. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).

  4. Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.

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Comments, questions and tips

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hippocollector
23rd Dec, 2012
5.05
so I made this recipe as stated without reading any comments beforehand and started worrying that I wouldnt be able to get my pies out of the tin but this didn't prove to be the case. I left them to cool down and they came out easily. Perfect crumbly sweet pastry. This is the first time I have made a sweet pastry and would definitely use this recipe again
minicoopergirl
23rd Dec, 2012
5.05
Oh sorry forgot to rate .. now done!
minicoopergirl
23rd Dec, 2012
5.05
Just wondering after my above comment, would this work for savoury pastry (obviously ommiting the sugar) for meat pies etc.. anyone got any advice for this? Thanks!
minicoopergirl
23rd Dec, 2012
5.05
Just taken these out of the oven and sampled one, deeeeelicious! I dont like my pastry too doughy and these just melted in the mouth. Looked at some of previous comments re-adding a beaten egg (to bind, did that ) but I think it wasnt needed, made the mixture too wet and stuck to surface, so wont do that next time. And you can chuck this pastry around without too much of a disaster, will cut out bases a bit thinner next time, but overall a deffinate winner!
swisskaz
23rd Dec, 2012
5.05
Also added an egg so could roll out pastry. After reading comments greased tin heavily & came out fine.
tracynorman
22nd Dec, 2012
4.05
They might not look terribly tidy (think Rustic!) but they do taste fantastic. My family are all big fans of the pastry which will remind you of shortbread as it's just the right sweetness and texture. The recipe was fairly easy and straightforward and I was planing to make them with an eight year old but he doesn't like getting his hands dirty so i did spend a while rubbing the butter into the flour. Short baking time is a bonus though. Just one tip, divide your dough up carefully or you could run out of pastry for the lids as I almost did!
lowy59
22nd Dec, 2012
5.05
honestly the simplest, most successful recipe ive ever made. These mince pies are delicious and so easy. I lightly greased my cake tins and added about one third of the beaten egg to the recipe and it was really good. I only got 14 pies but its so simple to make another couple of batches!!!!!!!
Jeppers82
22nd Dec, 2012
5.05
P.s. I also greased the bun tin and they came out really easily.
Jeppers82
22nd Dec, 2012
5.05
These are yummy!! And very easy to make. We made deeper mince pies so this quantity of ingredients made 10. We followed the recipe exactly, although I chilled the pastry dough for about half an hour and then we rolled it out and cut out the shapes instead of the method suggested.
ellie1g
22nd Dec, 2012
5.05
I love this recipe it was really quick to make and super easy to understand and follow love it !!!!!!! xx

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