Unbelievably easy mince pies

Unbelievably easy mince pies

  • 1
  • 2
  • 3
  • 4
  • 5
(372 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
Save to My Good Food
Please sign in or register to save recipes.

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
  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
kateab
19th Dec, 2012
I love this recipe! I have worked out the wayto get the best out of it (well, the way that works for me at least!) I use a mini muffin tin, press the dough into shape so there aren't too many loose crumbly bits, then I have a tamper to even out the thickness of the pastry case. Then I add a teaspoon of mincemeat, press the rest of the dough fairly flat and cut out little stars (I have 3 different stars that fit the pies!) stick them on top of the pies, brush with the egg then cook for about 15 mins. This way, I made 38 little pies just this morning, some of which are being used for teachers' presents.
lucindawp
19th Dec, 2012
5.05
I used this recipe for my first attempt at mince pies and am delighted with the results. I resisted the urge to add any liquid to the pastry and found the dough eventually came together with a bit of hard work. As a few other people have suggested, I found 15 mins long enough to bake these. The pastry is absolutely delicious and I suspect I will be making a second batch before Christmas!
Snoweider
18th Dec, 2012
3.05
Too sweet for my tastes unfortunately, as the pastry is very easy and light and fluffy lightness is wonderful. Will try again with less sugar. Fingers crossed they are better.
juneglenister
18th Dec, 2012
this is the first time I made mince pies (I am just a beginner at baking) and I am really pleased with the result. I did read what everyone else said and I did grease the tins and I had to add a whole small egg and a few drops of water to the dough and it made 14 pies. I also added a table spoon of cointreau to the mince. the taste is fabulous and the shortbread type pastry is gorgeous and they all came out in one piece after cooling. Roll on Christmas.
kingvossy
18th Dec, 2012
5.05
Best mince pies ever, I got 16 out of this mix easily, no adding egg or water or anything, they turned out exactly like the recipe said, no going back to rolling out for me. 5 stars easily.
lizziebuff
17th Dec, 2012
5.05
This recipe tastes great .. I added an egg as per other comments and it was so much easier to handle/cut out.. really yummy although mine were made in a muffin tin and did turn out quite literally pies ! maybe should use a smaller tin...lol but hey ho is christmas and all.. I use shop bought mincemeat and add craisans and brandy..
karen1bashford
16th Dec, 2012
Very good, and easy. If I can do this with a 4 year olf and an 18 month old anyone can. But they dont loose anything on the taste!
tombelte
15th Dec, 2012
http://wp.me/p2VO5j-2I - blogged about my experiences of cooking these pies in the link, truly beautiful pies for this time of the year. Was stunned !
carolynem1976
15th Dec, 2012
Delicious! I added a bit of water and rolled the pastry which worked very well. So scrummy!
welshfilly
15th Dec, 2012
Just tried this but found the dough didn't bind well and had difficulty getting them out of the tin once cooked - ended up a crumbled mess but still edible! Not sure I'd try again.

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.