Description
Traditional British mince pies made with sweet pastry and filled with a spiced, fruity mincemeat mixture. A festive treat commonly enjoyed during the Christmas season.
Ingredients
Units
Scale
- 225g cold butter, diced
- 350g plain flour
- 100g golden caster sugar
- 280g mincemeat
- 1 small egg, beaten (for glazing)
- Icing sugar, for dusting
Instructions
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas mark 6.
- Rub the butter into the flour using your fingers until the mixture resembles breadcrumbs.
- Stir in the golden caster sugar, then bring the mixture together to form a dough. Wrap and chill for 10 minutes.
- Roll out two-thirds of the dough on a lightly floured surface and cut out circles to line a 12-hole tart tin.
- Fill each pastry case with a heaped teaspoon of mincemeat.
- Roll out the remaining pastry and cut out lids or stars to top the pies.
- Brush the tops with beaten egg and bake for 20 minutes until golden.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Dust with icing sugar before serving.
Notes
- You can use shop-bought mincemeat or make your own.
- For extra flavor, add a splash of brandy or orange zest to the mincemeat.
- Best served warm with cream or brandy butter.
Nutrition
- Serving Size: 1 pie
- Calories: 240
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
