Mince pies

Makes 12

  • unsalted butter, for greasing

  • plain flour, for dusting

  • 375 g shortcrust pastry

  • 200 g good-quality mincemeat

  • a splash of brandy, sherry or orange juice

  • ½ an apple, peeled and chopped into small chunks

  • 2 balls of stem ginger, finely chopped

  • 75 g dried cranberries

  • 50 g dried apricots, finely chopped

  • a pinch or two of mixed spice

  • 1 large free-range or organic egg

  • 1 tablespoon semi-skimmed milk

  • icing sugar, for dusting

Getting your hands on some really good-quality mincemeat, then stirring through a few extras to really make the flavours sing is the key to getting this moreish festive treat to taste absolutely incredible. Adding a little sprinkling of ground cinnamon in with the icing sugar before dusting is super delicious too. Enjoy!



Preheat the oven to 180ºC/350ºF/gas 4 and grease a shallow cupcake tray lightly with butter. Dust a clean surface and rolling pin with flour, then roll half the pastry out to the thickness of a pound coin. Carefully cut out 12 circles with a pastry cutter or a clean glass tumbler, then lay them in the hollows of the tray and place in the fridge to chill for 30 minutes.



Meanwhile, spoon the mincemeat into a mixing bowl, breaking it up with a spoon as you go. Pour in the brandy, sherry or orange juice, then add the apple, ginger, dried fruits and mixed spice, then mix well.



Roll out the remaining pastry to the same thickness. Using a smaller cutter or tumbler than before, cut out another 12 circles – these will be the lids for your pies. Knead the pastry trimmings together briefly, roll out and cut into shapes to decorate the tops of your pies (stars and tree-shapes work well).



Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry. Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the egg wash. Bake in the hot oven for around 25 minutes, or until the pastry is cooked through and golden on top. Dust with icing sugar before serving, then dig in.

Nutritional Information

Mince pies

Christmas classic treats

0 foodies cooked this
Christmas wouldn’t be Christmas without homemade mince pies – this is a mince pie to please everyone.
1h 25m (plus chilling time)
Super easy
Method

Getting your hands on some really good-quality mincemeat, then stirring through a few extras to really make the flavours sing is the key to getting this moreish festive treat to taste absolutely incredible. Adding a little sprinkling of ground cinnamon in with the icing sugar before dusting is super delicious too. Enjoy!

Preheat the oven to 180ºC/350ºF/gas 4 and grease a shallow cupcake tray lightly with butter. Dust a clean surface and rolling pin with flour, then roll half the pastry out to the thickness of a pound coin. Carefully cut out 12 circles with a pastry cutter or a clean glass tumbler, then lay them in the hollows of the tray and place in the fridge to chill for 30 minutes.

Meanwhile, spoon the mincemeat into a mixing bowl, breaking it up with a spoon as you go. Pour in the brandy, sherry or orange juice, then add the apple, ginger, dried fruits and mixed spice, then mix well.

Roll out the remaining pastry to the same thickness. Using a smaller cutter or tumbler than before, cut out another 12 circles – these will be the lids for your pies. Knead the pastry trimmings together briefly, roll out and cut into shapes to decorate the tops of your pies (stars and tree-shapes work well).

Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry. Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the egg wash. Bake in the hot oven for around 25 minutes, or until the pastry is cooked through and golden on top. Dust with icing sugar before serving, then dig in.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 217 11%
  • Carbs 29.9g 13%
  • Sugar 15.5g 17%
  • Fat 10.4g 15%
  • Saturates 3.1g 16%
  • Protein 2.8g 6%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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