Mince Pies
Classic British Christmas pies with crumbly shortcrust pastry and a rich, spiced fruit filling.
Ingredients
- wheat flour300 g
- unsalted butter200 g
- caster sugar100 g
- egg1 pcs
- fruit mincemeat400 g
- powdered sugar30 g
Instructions
Combine 300 g plain flour and 200 g soft unsalted butter, rubbing them together with your fingers until the mixture resembles fine breadcrumbs.
Add 100 g caster sugar and 1 egg, then quickly bring the dough together; don't overwork it.
Shape the dough into a disc, wrap it and chill for 10 minutes. Preheat the oven to 200°C fan.
Roll out the pastry to about 3 mm thick and cut out 12 circles roughly 9–10 cm in diameter for the bases; press them into the 12 holes of a muffin tin.
Spoon about 1 tablespoon (400 g total) of fruit mincemeat into each base, without overfilling the cases.
From the remaining pastry, cut out 12 smaller lids, cover the filling, press the edges together, brush the tops with the leftover beaten egg and cut a small steam hole in each pie.
Bake the mince pies for 15–20 minutes until golden, leave to cool in the tin for 10 minutes, then dust with 30 g icing sugar.
More recipes
Bubble and Squeak
Golden, crispy potato-and-cabbage cakes with a soft centre — the classic British way to turn Sunday roast leftovers into a cosy dish.
Bakewell Tart
A classic British tart with a crisp shortcrust base, raspberry jam and delicate almond frangipane.
British Rice Pudding
A gentle English rice pudding, slowly baked in milk until creamy with a golden nutmeg crust.
Welsh Cawl
A hearty Welsh soup of lamb, leeks and root vegetables, which tastes even richer after resting overnight.