Easy Homemade Mince Pies


Wow your Christmas guests with homemade mince pies - you can't beat them!

Keyword baking, christmas, mince pies, pastry
Servings 12


For the pastry

  • 170 g plain flour
  • 100 g unsalted butter (cold, but take out of the fridge 30 mins before)
  • 1 tbsp caster sugar
  • 1 egg yolk
  • 3 tbsp cold water (you might need this, you might not)
  • icing sugar for dusting

For the fruit mincemeat (make in advance)


For the pastry

  1. Sift the flour into a large mixing bowl and add a tiny pinch of salt and transfer to a food processor.

  2. Cube the butter and add it to the food processor and pulse on high speed until the mixture goes crumble-like. If you don't have a food processor you can do this with your hands in the mixing bowl by rubbing the flour and the butter between your fingers.

  3. Then, transfer back to the mixing bowl and kneed briefly into a ball. Cover in cling wrap and chill in the fridge for 1 hour. (If the mixture is extremely dry, you might want to add 1-2 tbsp of cold water.

For the mincemeat (you can make this weeks in advance as it keeps well)

  1. Place all the ingredients apart from the brandy into a large pot and heat gently, allowing the butter or suet to melt. Then, simmer gently, keeping an eye on it and stirring occasionally for 10 minutes.

  2. Allow cooling fully before stirring in the brandy.

  3. Place the mincemeat into a sterilised jar and seal. Store in a cool, dry place until you are ready to make the pies.

Making the Pies!

  1. Take the pastry out of the fridge and allow to sit for 5-10 minutes before rolling. Then, roll to around 5mm thick and cut out 12 rounds with a cookie cutter, to the size that you need for your particular bun tin.

  2. Pre-heat the oven to 170 degrees C.

  3. Grease the bun tin, and then line each section with your pastry. Spoon some mincemeat on top of each one (use less than you think you will need or it will boil over in the oven).

  4. Roll the pastry out again and cut 12 Christmas shapes using Christmas cookie cutters (if you have them). Otherwise, just cut out another, smaller round to place on top of each pie.

  5. Brush with milk and place in the oven for 15-20 minutes, keeping an eye on them towards the end as they will overcook very quickly!

  6. Take them out of the oven when the pastry is just starting to turn a little golden.

  7. Allow to cool fully and then dust with icing sugar.

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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