The perfect festive treat, our mince pies are delicious served gently warmed. Or for a festive twist, see our meringue topped mince pie variation below. Makes 12 mince pies.
For regular mince pies. (See meringue twist below)
1. Make the pastry by placing the flour and diced butter in a bowl and rubbing the butter in, so that the mixture resembles fine crumbs.
2. Add the sugar and egg yolk, and mix together to form a soft but not sticky dough. If there are dry crumbs, add a teaspoon of water at a time until the dough holds together.
3. Wrap the dough in cling film and chill for 15-20 minutes.
4. Heat the oven to 180C/350F/ Gas 4.
5. Roll out the chilled pastry on a floured work surface to about 4mm thick.
6. Cut out 12 rounds using the larger round cutter and 12 rounds with the smaller cutter, re-rolling the trimmings as necessary.
7. Line the tin with the large pastry rounds and fill with 1 ½ teaspoons of mincemeat.
8. Dampen the edges of the pastry cases using a pastry brush dipped in cold water. Cover with the smaller rounds and press them lightly to form lids.
9. Make a small hole in the top of each pie with a skewer or scissors.
10. Bake for 20 to 25 minutes until golden.
11. Cool on a wire rack, then serve dusted with sugar.
For homemade mincemeat see our recipe here.
For a festive twist on classic mince pies, try topping them with fluffy meringue! This sweet, cloud-like topping is the perfect upgrade to your holiday treats! Freeze any leftover pastry.
Pre-bake the mince pies for 15 minutes, then set them aside to cool. While they cool, beat 3 large egg whites to stiff peaks, then gradually add 175g caster sugar, beating until thick, glossy, and the sugar is fully dissolved. Once the mince pies are cool, pipe a swirl of meringue on each, then bake until the meringue is crisp outside and soft inside.
Finest Plain White Flour
Organic Plain White Flour
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