Points to remember
- Prepare the mincemeat.
- Dust your work surface and rolling pin with flour and roll out the pastry. Roll about two thirds of the pastry this should be enough for the bases.
- Cut out bases large enough to fit your tart tin.
- Spoon in the mincemeat without overfilling, 1 - 2 tablespoons should be enough. If you put in too much, the filling may leak out and the pies can become stuck to the tin.
- Re-roll the remaining pastry and any trimmings and cut smaller lids or shapes to cover.
- Cut a hole in lidded pies to let out steam.
- Brush with beaten egg and sprinkle with sugar.
- Bake until golden brown, your recipe will give you suggested timings.
Making mince pies
If you’re using shop-bought mincemeat, you can add extra flavourings like orange zest, brandy or port.
Rolling out pastry
A light dusting of flour is best to stop the pastry from sticking to your rolling pin and surface. However too much can make your pastry dry. It's ideal to roll your pastry out as few times as possible for this reason as each time you re-roll you'll need more flour. This is why we suggest reserving some pastry for lids.
Lining your tin
As pastry usually contains a lot of butter you don't need to grease your tin.