Sometimes making Mince Pies can seem like a chore but my goodness once you find a recipe you like then shop bought ones no longer hit the spot. After trial and error, mixing and matching, I’ve come up with this one.
Top Tip 1: Buy a large jar of mincemeat as if your household is anything like mine your first batch shall be scoffed almost as quick as you’ve made them.
Top Tip 2: Keep everything as cold as possible.
- 400g approx of mincemeat
- 225g of plain flour
- 50g of icing sugar
- 65g of lard cubed
- 65g of butter cubed
- 1 large egg beaten
- 1/4tsp of cinnamon (optional) but this really does add a Christmas oof.
- Milk for glazing the tops
- Sieve your flour, icing sugar and cinnamon into a large mixing bowl (glass or metal preferably).
- Keeping your hands above the bowl allowing the air into the flour, rub in the lard and the butter until you have a mixture resembling breadcrumbs.
- Create a well in the middle and put in your beaten egg.
- In a swirling motion bring all your ingredients together creating a ball.
- Put into a bag and chill for 30 mins in the fridge or 10 mins in the freezer.
- Grease a 12 portion bun tin.
- Cut your pastry in half and roll one side out until very thin.
- Using a pastry cutter/glass approx 3 inches in diameter, cut out 12 rounds. Keep any leftovers.
- Gently press into your tin and put 1 tsp of mincemeat in each case.
- Roll out the other half and cut out 12 tops, I use the same size cutter.
- Wet the edges of the filled pastry cases and cover with your tops, crimping the edges in together.
- Put back into the fridge for a further 30mins or the freezer for 10mins thus making sure your pastry is cool before cooking.
- Preheat your oven to 200’c, 400’f or gas mark 6.
- Baste each pie with a little milk and cut a small hole in the top to enable any stream to escape.
- Sprinkle a little sugar over the top.
- Bake for approx 15-20 mins depending on how dark you like your pies.
- Place on a wire rack and allow to cool then dust with icing sugar.