Points to remember
- Rub cold cubes of butter into plain flour, then mix in the caster sugar and pinch of salt.
- Combine the pastry into a ball and knead quickly.
- Heat oven to 200C/gas 6/fan 180C.
- Line the holes of patty tins by pressing small balls of pastry into each hotel.
- Spoon mincemeat into the pies without overfilling.
- Pat down slightly smaller balls of pastry to make round lids big enough to cover the pies.
- Top the pies with their lids, pressing the edges gently together to seal.
- Beat 1 small egg and brush the tops of the pies.
- Bake for 20 mins until golden.
- Leave to cool in the tin for 5 mins, then remove to a wire rack.
- To serve, lightly dust with icing sugar.
See the full recipe for our easy mince pies.
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.