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Mince pies

The prefect festive treat, our mince pies are delicious served gently warmed. They can be frozen before or after baking so can be made ahead. Makes 12.

INGREDIENTS

  • 250g Marriage’s Finest Plain Flour
  • 175g unsalted butter, diced
  • 65g caster or icing sugar
  • 2 medium egg yolks
  • 1 x 400g jar mincemeat
  • Caster or icing sugar for sprinkling

YOU’LL ALSO NEED

  • Plain or fluted round cutters, 8cm and 6cm, and a mince pie tray

METHOD

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.

Product Used

Finest Plain White Flour

Finest Plain White Flour

From £1.85

Alternative

Organic Plain White Flour

Organic Plain White Flour

From £1.59

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