Classic Festive Mince Pies

A Display of Mince pies

This recipe makes about 12 standard-sized mince pies.

Ingredients

For the Pastry (Sweet Shortcrust)

• 8 oz (225g) plain (all-purpose) flour, plus extra for dusting

• 1 oz (25g) icing (confectioners') sugar

• 4 oz (115g) cold unsalted butter, cubed

• 1 medium egg yolk

• 2–3 tbsp cold water

For the Filling and Finish

• 1 jar (approx. 14 oz / 400g) good quality mincemeat (you can stir in 2 tbsp of brandy or rum for an extra kick)

• 1 small egg, beaten (for egg wash)

• Caster (granulated) sugar or Demerara sugar, for sprinkling

• Icing (confectioners') sugar, for dusting

Instructions

1. Make the Pastry: Sift the flour and icing sugar

2. Form the Dough: Add the egg yolk and 2 tablespoons of cold water. Use a knife to mix, then bring the dough together with your hands, adding the final tablespoon of water only if needed. Do not overwork the dough. Flatten the dough into a disc, wrap it in clingfilm, and chill in the refrigerator for 30 minutes.

3. Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly grease a 12-hole muffin or patty tin.

4. Cut the Bases: Roll out the chilled pastry on a lightly floured surface to about the thickness of a £1 coin (approx. 3mm). Use a fluted or plain cutter (about 3 inches / 7.5cm) to cut out 12 circles for the bases. Gently press these into the prepared tin holes.

5. Fill and Top: Spoon about 1 tablespoon of mincemeat into each pastry case, filling them until they are level with the pastry edge (do not overfill). For the lids, use a smaller cutter (or a festive star/bell shape) and cut out the tops.

6. Seal and Glaze: Lightly brush the edges of the pastry bases with the beaten egg wash. If using full lids, press them gently onto the edges to seal and make a small cut in the top to vent steam. If using stars, simply place them on top.

7. Bake: Brush the tops with the remaining egg wash and sprinkle with caster or Demerara sugar. Bake for 12–15 minutes until the pastry is light golden brown.

8. Cool and Serve: Let the pies cool in the tin for about 5 minutes (they will be very soft). Carefully remove them and transfer to a wire rack to cool completely. Dust generously with icing sugar before serving.

   
   

   💡 Mince Pie Baking Tips

   • Keep the Pastry Cold: Use very cold butter and water, and only handle the dough minimally. This prevents the gluten from developing too much, ensuring a short, crumbly, and melt-in-the-mouth pastry.

   • Don't Overfill: Mincemeat bubbles up when heated. If you overfill, it will boil over onto the tin, making the pies impossible to remove cleanly. Fill only to the level of the pastry base edge.

   • Best Served Warm: Mince pies are best served warm, allowing the spices and alcohol in the mincemeat to become wonderfully fragrant.

   • Alternative Lids: If you want a more biscuity top, you can skip the rolling for the lids and instead simply press small, flat circles of dough onto the top after filling (this is often called the "Easy Mince Pie" method).