Traditional Mince Pies

Buttery shortcrust pastry cases filled with spiced fruit mincemeat and dusted with sugar.

TIME BREAKDOWN
Prep: 40 min
Cook: 20 min
Total: 1 hour
Vegetarian
✅
Nuts
❌
Serves
12 people
Difficulty
Easy

Ingredients

  • 280g plain flour
  • 140g cold butter, cubed
  • 50g icing sugar
  • 1 egg yolk
  • 2 to 3 tbsp cold water
  • 400g jar nut-free vegetarian mincemeat
  • 1 tbsp milk, for brushing
  • Caster sugar, for dusting

Method

  1. Rub the butter into the flour and icing sugar until it resembles breadcrumbs. Stir in the egg yolk and enough water to bring the dough together.

  2. Wrap and chill for 30 minutes.

  3. Heat the oven to 200°C (180°C fan)/gas mark 6 and grease a 12-hole tin.

  4. Roll out the pastry and cut 12 circles to line the tin and 12 smaller circles for the lids.

  5. Fill each case with a heaped teaspoon of mincemeat, brush the edges with milk, and add the lids, pressing to seal.

  6. Brush with milk, make a small slit in each lid and bake for 18 to 20 minutes until golden.

  7. Cool for 5 minutes in the tin and dust with caster sugar.