We have limited flours available on our online shop, restocked most days. If items say ‘out of stock’, they cannot be purchased and unfortunately we don’t have a waiting list. Orders are limited to 1 x 16kg sack or home baking flour multi pack variety, per person. Please don’t contact us until you’ve read our COVID19 Q&AS. We aim to dispatch in 7 working days and you'll receive tracking from DHL once dispatched. Thank you for your support and understanding.
Mince pies can be frozen before or after baking, and are nicest eaten gently warmed.
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.
Mince pies can be frozen before or after baking, and are best eaten gently warmed.
For homemade mincemeat see our recipe: here