Description
Deliciously deep-filled mince pies with a buttery, crumbly pastry shell encasing rich, spiced mincemeat. These traditional festive treats are easy to make, featuring a simple rubbed butter pastry and a generous filling, perfect for holiday celebrations or cozy winter afternoons.
Ingredients
Scale
Pastry
- 225g cold butter, chopped
- 350g plain flour
- 100g icing sugar, plus extra for dusting
Filling
- 410g jar mincemeat
Instructions
- Make the pastry: Heat the oven to 200°C (180°C fan)/gas mark 6. Rub the cold butter into the plain flour and icing sugar with your fingertips until the mixture comes together in a ball. Alternatively, blend in a food processor. There is no need to add liquid or chill the dough. Knead briefly, then divide into 12 equal pieces.
- Form the bases: Take one piece of dough at a time, cut off two-thirds of it, and press this larger piece into the base and up the sides of a muffin tin hole to form the pie shell. Repeat this for all 12 muffin holes.
- Add the filling: Spoon the jarred mincemeat into the prepared pastry cases, filling them generously but noting that the filling will not completely fill each case.
- Create the lids: Roll the remaining smaller pieces of pastry into balls, then flatten each into a disc to form the mince pie lids. Place one on top of each filled pastry case, then tuck the excess pastry from the sides down to seal the pies. Prick the top of each pie a few times with a fork to vent.
- Freeze or bake: These pies can be frozen for up to 6 weeks; if frozen, defrost before baking. Bake the mince pies in the preheated oven for 12 to 15 minutes or until they turn pale golden.
- Cool and serve: Allow the pies to cool in the tins for about 10 minutes. Then gently twist the pies to loosen them and carefully remove from the tins when cool. Dust with icing sugar just before serving to add a festive touch.
Notes
- The pastry does not need chilling or added liquid, which speeds up preparation.
- Pricking the tops prevents the pies from bursting while baking by allowing steam to escape.
- You can freeze the assembled mince pies unbaked for up to 6 weeks; bake from fully defrosted.
- For crispier bottoms, use a metal muffin tin rather than silicone.
- Use good-quality mincemeat for the best flavor and richly spiced filling.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: mince pies, festive dessert, Christmas baking, traditional British pies, holiday treats
