Deep-filled mince pies

Deep-filled mince pies

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(13 ratings)

Prep: 30 mins Cook: 15 mins

Easy

Makes 12
For a real treat this Christmas, try Sara's generously filled mince pies with a cup of tea

Nutrition and extra info

  • Freeze before baking

Nutrition: per serving

  • kcal367
  • fat17g
  • saturates11g
  • carbs53g
  • sugars31g
  • fibre1g
  • protein3g
  • salt0.25g
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Ingredients

  • 225g cold butter, chopped
    Butter

    Butter

    butt-err

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

  • 350g plain flour
  • 100g icing sugar, plus extra for dusting
  • 410g jar 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…

Method

  1. Heat oven to 200C/180C fan/gas 6. Rub the butter into the flour and icing sugar with your fingertips, or blend in a food processor, until the mixture comes together in a ball – you don’t need to add any liquid or chill it. Knead briefly, then cut into 12 equal pieces.

  2. Taking a piece of dough at a time, cut off two-thirds and press into the base and up the sides of a muffin tin hole. Repeat to make 12. Spoon the mincemeat into the pastry cases – it won’t completely fill them.

  3. Now take the 12 remaining smaller pieces of pastry. Roll each into a ball and flatten to make a disc for the mince pie lid. Add one to each pie and tuck the pastry that comes up the sides of the tin down to seal it. Prick the tops with a fork a few times. Will freeze for up to 6 weeks. Defrost before baking.

  4. Bake for 12-15 mins or until pale golden. Cool in the tins for about 10 mins, then give the pies a little twist to stop them from sticking. When cool, carefully remove from the tins. Dust with icing sugar when ready to serve.

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Comments, questions and tips

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mich_brown
1st Jan, 2011
4.05
These were gorgeous. Really liked the pastry, and they lasted a fair while too (well, a week) so I didn't have to eat them all at once. Although I probably could have. I did find that my mincemeat reduced a bit during cooking, so I will fill more generously next time. (Homemade mincemeat - a Mrs Beeton recipe - quite bulked out with suet, so will take more than one jar in these I think).
d41d0y
4th Dec, 2010
4.05
These are tasty, but I was hoping to give some of these as gifts. The pastry is too crumbly for that, unfortunately. I was skeptical about the unusual pastry and it works for a dessert, but not as a traditional mince pie. Will be making my next batch of MPs with traditional shortcrust!
andiet
4th Dec, 2010
4.05
Lovely mince pies and very easy to make. I halved the recipe which meant that I wanted more (of course). Definitely making these again.

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