Mince Pies
These individual sweet pies are a Christmas classic in Britain, filled with a rich, spiced dried fruit mixture and encased in buttery pastry. They are perfect for festive gatherings or a cozy treat with a cup of tea.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 12
- Difficulty
- Medium
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
pastry
- 250 gall-purpose flour
- 125 gunsalted butter, cold, cubed
- 30 gcaster sugar
- 4 tbspcold water
filling
- 400 gmincemeat, store-bought or homemade
glaze
- 1 pcsegg yolk, beaten
garnish
- 1 tspicing sugar(optional)
Equipment
cling film · 7-8cm round cutter · 12-hole muffin tin · 6cm round cutter · pastry brush · rolling pin · wire rack · large mixing bowl · sieve
The method
Step by step
- 1
Sift the all-purpose flour into a large mixing bowl.
About 1 min
- 2
Add the cold, cubed unsalted butter to the flour.
- 3
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
About 5 min
Cook’s note: Work quickly to prevent the butter from melting too much.
- 4
Stir in the caster sugar.
- 5
Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together.
About 2 min
Cook’s note: Avoid overworking the dough, as this can make it tough.
- 6
Form the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.
Cook’s note: Chilling the pastry makes it easier to roll and prevents shrinkage.
- 7
Preheat your oven to 180°C (350°F).
About 10 min
- 8
Lightly flour a clean work surface and roll out two-thirds of the chilled pastry to about 3mm thick.
About 5 min
- 9
Using a 7-8cm fluted round cutter, cut out 12 bases and carefully press them into a 12-hole muffin tin.
About 5 min
- 10
Fill each pastry case with a generous spoonful of mincemeat.
About 3 min
Cook’s note: Do not overfill, or the mincemeat may bubble over during baking.
- 11
Roll out the remaining pastry and use a slightly smaller cutter (about 6cm) or a festive shape cutter (like a star) to create the pie lids.
About 3 min
- 12
Place the lids on top of the mincemeat, gently pressing the edges to seal them to the bases.
About 2 min
Cook’s note: You can crimp the edges with a fork for a decorative touch.
- 13
Brush the tops of the pies with the beaten egg yolk for a golden finish.
About 1 min
- 14
Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
About 25 min
Cook’s note: Keep an eye on them to prevent over-browning.
- 15
Remove the mince pies from the oven and let them cool slightly in the tin before transferring them to a wire rack to cool completely.
About 10 min
Cook’s note: They are fragile when hot, so handle carefully.
- 16
Dust with icing sugar just before serving, if desired.
Keep it good
Store cooled mince pies in an airtight container at room temperature.
Reheat in a preheated oven at 160°C (325°F) for 5-7 minutes, or until warmed through.
More recipes
All recipesmain course
Cocido Madrileño
This hearty Spanish stew features tender chickpeas, various meats, and vegetables, all cooked together to create a rich and flavorful broth. It is traditionally served in three courses, starting with the broth, followed by the chickpeas and vegetables, and finally the meats.
4 hr 858 kcalmain course
Vegetable Sushi Rolls
These homemade vegetable sushi rolls are fresh, vibrant, and surprisingly simple to make. Featuring seasoned sushi rice and crisp vegetables, they make a delightful and healthy meal or appetizer. Customize with your favorite fillings for endless variations.
1 hr 562 kcaldinner
Banga Soup (Palm Nut Soup)
Banga soup is a flavorful Nigerian palm nut soup, traditionally made with fresh palm fruit extract, assorted meats, and aromatic spices. This rich, hearty soup is often served with starchy sides like fufu or eba.
2 hr 10 minmain course
Khao Pad Poo (Thai Crab Fried Rice)
This Thai crab fried rice features fluffy jasmine rice stir-fried with fresh crab meat, scrambled egg, and a savory sauce. It's a simple yet satisfying dish that highlights the sweetness of the crab.
30 min 849 kcallunch
Seitan Birria Tacos Filling
This recipe creates a rich, savory, and slightly spicy seitan filling for birria tacos. The seitan is braised in a flavorful chili broth until tender and shreddable. It's perfect for a hearty and satisfying vegan meal.
1 hr 25 min 273 kcalsoup
Albondigas Soup (Mexican Meatball Soup)
A comforting Mexican soup featuring savory meatballs seasoned with rice and herbs, simmered in a light tomato and vegetable broth. This hearty, one-pot meal is perfect for a weeknight dinner.
1 hr 572 kcalmain course
Varenyky with Potatoes
These traditional Ukrainian potato varenyky feature a soft, tender dough filled with a savory mashed potato mixture. They are boiled until pillowy and often served with sautéed onions and a dollop of sour cream. A comforting and satisfying vegetarian main course.
1 hr 50 min 598 kcal