Recipe: Mince Pies

shares a simple classic mince pie recipe for the festive season

Image: Sophie Crump

Image: Sophie Crump

Mince pies are the classic Christmas sweet treat. Whilst there may be an array of supermarket options, there’s nothing quite like fresh-out-the-oven, warm and crumbly, homemade mince pies. This super simple recipe, using a food processor, offers the perfect Christmas afternoon activity to delight your loved ones, or simply an escape from revision. If you don’t have a food processor you can follow this recipe exactly the same, using some strength and determination to stir the ingredients rather than leaving it to the machine!

Ingredients: (Makes 16)

  • Jar of mincemeat (available in most supermarkets)
  • 250g plain flour
  • 50g icing sugar or caster sugar (plus extra icing sugar to dust on top)
  • 125g butter at room temperature
  • 2 egg yolks
  • Mince pie tin – any kind of fairy cake/mini muffin tin will work

Method:

  1. Place flour and sugar in processor and blend for a few seconds to sift, then add the butter in small pieces and process for 5 to 10 seconds
  2. Add the egg yolks and blend until a ball of pastry forms around the blade
  3. Wrap the pastry in clingfilm and place in the fridge for 30 minutes before rolling out on a well floured surface. Meanwhile preheat the oven to 180 degrees
  4. Once the pastry has chilled, divide into thirds and grease your mince pie/mini muffin tray
  5. Roll out two thirds to around 0.5 cm thick and begin cutting your bases with a round pastry cutter and placing in tins, then filling with one heaped teaspoon of mincemeat. After this coat the edges of the pastry with a tiny amount of milk to help when you seal the tops on.
  6. Next take your final third of pastry and using a smaller pastry cutter (a star pastry cutter also makes a pretty alternative) place these on top of your pies, gently pressing to seal the edges.
  7. Finally brush the pies with an egg wash or milk and place in the oven. Bake for around 20 minutes or until golden brown on top.
  8. Once out the oven leave to cool and then dust with icing sugar. Serve warm with lashings of double cream or brandy butter!

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