Mince Pies!

Plate of Mince Pies

This year I didn’t want to go too overboard on baked presents for family & friends (as I have a severe a tendency to!) So I asked my Mum if there was anything that she would like and she said, “mince pies please!” I adapted this recipe from one I found on the BBC Good Food site. Here is what you will need to make approx 16-18 pies.

  • 225g Unsalted Butter, cold & cubed
  • 350g Plain Flour, sieved
  • 100g Golden Caster Sugar
  • Pinch of Salt
  • 410g Jar of Mincemeat*
  • 1 Eating Apple, pealed, cored & diced
  • 1 Egg
  • Icing Sugar for dusting

* I used Waitrose traditional mincemeat with apricot purée and orange oil. I don’t even like mince pies but that orange oil made them smell so tempting and delicious!!

Preheat your oven to 200°C/Fan 180°C.

First – make the filling. Mix together the diced apple & mincemeat in a bowl and set aside. The Filling To make the pastry, rub the butter and the flour together either by hand or pulse in a food processor until it resembles fine breadcrumbs. I find a food processor to be much quicker & easier! But be careful not to overwork the pastry. Flour & Butter MixtureAdd in the golden caster sugar & the salt and mix lightly/pulse a few times. Beat the egg and add a third of it into the mixture. Pulse/mix briefly until a dough forms. Reserve the egg for brushing later. Sweet Pastry DoughTip the dough out onto a lightly floured surface and knead gently until it all comes together. You can use the dough straight away but if you wrap it in cling film, flatten into a disc and refrigerate for 30 minutes it will be far easier to work with.

When the dough has chilled and is slightly firmer – roll out to a thickness of about half a centimetre and cut larger circles out for the base of the pies. (The size will differ according to the muffin tin you are using.) Then cut out slightly smaller circles for the lids.

Lightly grease the holes in the muffin tin and wrap a small ball of the dough in a double layer of cling film.

Carefully place a larger circle into one of the tin holes then, using the ball of cling filmed dough, gently press the pastry in and very carefully push the sides up to the top of the mould. Repeat until all the holes are filled.

Moulding and Filling the Pies

Place the prepared filling into each pastry mould – but don’t overfill them, you don’t want it bubbling it’s way out!

Egg Washed & Ready for the Oven!

Top the pies with the slightly smaller circles of pastry and press down the edges. You don’t need to egg wash them – they will stick anyway.

Using the reserved beaten egg, lightly brush the tops of the pies. Place into the middle of the preheated oven for 20 minutes turning halfway to ensure an even bake.

Leave the pies in the tin for 5 minutes then carefully remove them and place on a wire rack to cool completely.

When the pies are cooled, cut a shape out of cardboard – I made a heart. Place the shape in the centre of a pie and dust icing sugar over the top. Remove the cardboard shape and now you have a pretty design on your pie! Repeat for all the remaining pies.

Festive Mince Pie

So that’s my version of a mince pie. Quick and easy to make but also a lovely gift for someone you love.

Merry Christmas my lovely KitchenMasonites!


Miss KitchenMason


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