Mince Pies | Easy Mince Pies

To save time (at a very busy time of the year) you might have bought a couple of jars of good quality mincemeat from the shop – but you still want to add in a few of your own touches, making mince pies at the last minute which are ‘home-made’ … but where do you start? First open the jar of mincemeat and tip it into a bowl, add to it a little brandy or bourbon whiskey, grate a small apple (peeled and cored) and finely zest an orange or clementine, mix this all in, and the mincemeat is ready to use. Or you can just use the mincemeat straight out of the jar, particularly if it is from a good make.

Not about Suet: you can use a shop bought jar of mincemeat using beef suet or a vegetarian substitute – check the label.

The Pastry: there are two types of pastry to consider for mince pies, both are excellent; there is the traditional pastry (non-vegetarian) made with half butter and half lard, or there is a richer pastry (vegetarian) made with just butter and ground almonds as an ingredient. Both are explained in the recipe below, but in the end you can also buy some quality shop bought pastry instead …

Mince Pies From Shop-Bought Mincemeat Recipe

One jar of shop bought mincemeat usually makes enough for about 12 mince pies, while the pastry recipes below make enough pastry for 24 mince pies, either cut the pastry ingredients in half or buy two jars of mincemeat.

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1. Traditional Pastry Ingredients:

• 500g plain flour
• 150g golden caster sugar
• 120g butter
• 120g lard
• 1 egg yolk
• 3 tbsp whole milk

Pastry Method:

Add the sieved flour into a large mixing bowl. Add in the softened diced butter and lard and rub it together with your finger tips and thumbs until the flour looks like very fine breadcrumbs – it takes a few minutes to get all the fat rubbed in well.

Sprinkle in the sugar and add in the egg yolk and milk and mix with a wooden spoon until the mixture starts to clump together. Tip the mixture onto a board and gently squeeze the pastry in your hands and fingers until it comes together into a soft, silky and pliable ball – add a little extra milk only if it feels dry, be careful, it is easy to put too much moisture in, making the pastry wet. Wrap the pastry in cling film and chill in the fridge for 30 minutes.

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2. Richer Pastry Ingredients:

• 400g plain flour
• 110g golden caster sugar
• 40g ground almonds
• 200g butter
• 1 large lemon (zest only)
• 1 egg yolk
• 3 tbsp whole milk

Pastry Method:

Add the sieved flour and ground almonds into a large mixing bowl. Add in the softened diced butter and rub it together with your finger tips and thumbs until the flour looks like very fine breadcrumbs – it takes a few minutes to get the fat rubbed in well.

Sprinkle in the sugar and add in the lemon zest, egg yolk and milk and mix with a wooden spoon until the mixture starts to clump together. Tip the mixture onto a board and gently squeeze the pastry in your hands and fingers until it comes together into a soft, silky and pliable ball – add a little extra milk if it feels dry, but be careful not to add in too much extra moisture. Wrap the pastry in cling film and chill in the fridge for 30 minutes.

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Recipe Method: Making The Mince Pies:

Preheat an oven to 190°C.

Roll the mince pie pastry on a lightly floured surface to about 3mm and using a 7cm fluted pastry cutter, cut out 12 discs and line a 12-hole small pie tin with them. Use a smaller 6cm fluted cutter to cut 12 discs for the lids or pie tops. The type of pastry cutter you use is up to you, (there is enough pastry to line 2 x 12-hole mince pie tins).

Spoon 2 heaped teaspoonfuls of the mincemeat into each tart, pack the mixture in so the pies are full of filling. Dampen the edge of the pastry bottom with milk and sit a smaller pastry disc on top, crimp with your fingers or a fork to seal. Brush the tops with a little milk.

Bake for 20 to 25 minutes at 190C until golden brown, remove from the oven and cool on a wire rack. Serve the mince pies warm or at room temperature, dusted with icing sugar. These mince pies can be stored in an air-tight tin to be eaten later, or given as gifts. Eat within a few days.