Homemade Mince Pies
A traditional English spiced fruit pie that has been eaten during the Christmas season for several centuries, and throughout much of the English-speaking world. It has become unimaginable to have Christmas without mince pies in our household.
Many people choose to buy them ready-made, but shop-bought always seem to never quite hit the spot, if you ask me. I recommend making a large batch of mincemeat at the beginning of the festive season, and you can quickly whip up fresh mince pies for every social occasion.
Sprinkle a little icing sugar over the mince pies once you've plated them up for that extra Christmassy look. These go wonderfully with some brandy butter or a dash of cream.
Prep 20 mins
Cook 15 mins
Total 35 mins
Serves 12
Ingredients
- 225g all-purpose flour
- 100g cold cubed butter
- 1 large egg
- 400g homemade mincemeat
- dash milk
Method
- To make the pastry, put the flour and butter into a food processor and blitz until the consistency of breadcrumbs, then add the egg and blitz once more until combined and a dough is formed. Add a dash of cold water if the dough needs loosening up a bit.
- Wrap the dough in greaseproof paper and place it in the fridge to rest for 30 minutes. While the dough is resting, preheat the oven to 200ºC/400ºF.
- On a lightly floured surface, roll the pastry dough out and cut 12 circles with a 7cm pastry cutter and 12 stars with a 6.5cm star cutter.
- Place the circles into a shallow muffin tray or mini tart tins. Spoon the mincemeat evenly between the pies.
- Dip the corners of the stars in a little milk, then place them on top of the pies, ensuring the points of the star stick to the edges. Brush the tops with milk.
- Bake the pies for about 15 minutes until ever so slightly golden, then leave to cool down on a cooling rack.
Nutrition per serving
Calories: 203 kcal
Fat: 8.6g
Fat: 5.0g
Carbs: 29.3g
Sugars: 13.1g
Fibre: 0.9g
Sodium: 13mg
Protein: 2.9g