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Iced mince pies

Iced mince pies in a presentation box

Iced mince pies

Name: Iced mince pies
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 12
Ingredients: 300g mincemeat (vegetarian, if needed); 260g plain flour plus extra for dusting; 4 tbsp icing sugar; 1 tsp ground cinnamon (optional); 160g cold unsalted butter cut into cubes; 1 egg yolk beaten (freeze the white to use in another recipe); 200g icing sugar; 45ml lemon or clementine juice or use water; dried cranberries glacé cherries, coloured sprinkles and pistachio slivers (optional)

Katy Gilhooly

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Serves 12

Easy

Prep: 40 mins

Cook: 20 mins

plus chilling and setting

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Stock your cake tin with these pretty bakes, or package them up for gifting. Choose your favourite sprinkles to decorate, or pipe snowman faces onto them

Freezable (uncooked pastry only)

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Ingredients

Nutrition

Units:

MetricUS

300g mincemeat

(vegetarian, if needed)

For the pastry

260g plain flour

plus extra for dusting
4 tbsp icing sugar
1 tsp ground cinnamon

(optional)
160g cold unsalted butter

cut into cubes
1 egg yolk

beaten (freeze the white to use in another recipe)

To decorate

200g icing sugar
45ml lemon or clementine juice

or use water
dried cranberries

glacé cherries, coloured sprinkles and pistachio slivers (optional)

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Nutrition: Per serving

kcal341
fat13g
saturates7g
carbs53g
sugars36g
fibre1g
protein3g
salt0.02g

Method

step 1

To make the pastry, either pulse the flour, sugar, cinnamon and butter together in a food processor until the mixture resembles coarse crumbs, or use your fingers to rub the butter into the dry ingredients. Add the yolk and pulse or stir to combine. If the dough is dry, add 1-2 tsp water to bring it together. Tip the pastry out, shape into a disc, wrap and chill for 30 mins. Will keep frozen for three months.
step 2

Heat the oven to 190C/170C fan/gas 5. Roll the pastry out on a lightly floured surface until it is 2mm thick. Stamp out 12 x 8cm circles and 12 x 7cm circles using round cutters. Gently press the larger circles into the 12 holes of a non-stick bun pan. Spoon 2 tsp mincemeat into each pie. Brush a little water around the edges of the pastry, then top with the smaller pastry circles. Press the edges of the pastry together to seal, then bake for 20 mins until golden.
step 3

Leave to cool in the tin for a few minutes, then lift onto a wire rack to cool completely. For the icing, mix the sugar with 1 tbsp juice or water. Add more liquid, 1 tsp at a time, until you have a thick, smooth icing. Spoon the icing onto the mince pies, gently pushing it to the edges. Decorate with dried cranberries, cherries, sprinkles or pistachio slivers, if you like. Leave to set before serving. Will keep in an airtight container for five days.

Recipe from Homemade Christmas, Homemade Christmas 2023

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