Our Best Mince Pies Recipe at MyDish

Our Best Mince Pies

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Method

  • Lightly butter a 12-hole pie or bun tin, place the mincemeat into a bowl and stir so that any liquid is uniformly dispersed.
  • Place the flour, sugar, almonds and butter into a food processor and process for a moment until the mixture resembles breadcrumbs, then slowly add the egg through the feeder tube. (Otherwise, do it the old-fashioned way and rub the butter into the dry ingredients by hand and stir in the egg.)
  • Bring the mixture together with your hands, wrap in clingfilm, and chill for an hour or so.
  • Roll out the pastry on a floured surface, roll it quite thin, and cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin press them gently into each hole, then fill with the mincemeat.
  • Cut out another 12 slightly smaller discs and use to cover the mincemeat press the edges together to seal.
  • Make a small slit in the top of each, and then using a pastry brush, gently brush a layer of milk or egg white over the tops of the pies and sprinkle around a quarter of a teaspoon of caster sugar over the top of each pie to glaze them, chill for about 30 minutes. Preheat the oven to 200° c, 400° f, and Gas mark 6 and bake the pies for 20 minutes until golden brown. Remove to a wire rack and
  • Serve and Enjoy!

    • Tips

    • A mince pie (occasionally also minced, minced meat or mincemeat pie) is a British festive sweet pastry, traditionally eaten during the Christmas and New Year period. Mince pies as a rule have a pastry top, but adaptations may also be found without the top in which case they are known as mince tarts. Mince pies are filled with mincemeat, a preserve characteristically containing apple, dried fruits such as raisins and sultanas, spices, and either suet or vegetable shortening. Modern mince pies typically do not contain any meat, but because suet is raw beef or mutton fat, mincepies made with suet are not suitable for vegetarians, although you can now buy a vegetarian suet.
      Individual mince pies are usually 6–7.5 cm (2.5-3 inches) in diameter, although larger mince pies, suitable for slicing, may also be baked.

    Comments Add your comment

    • Hi Love Baking, Yes we freeze them unbaked and then bake them from frozen, not too sure how long as I just take them out when I can smell them probably about 15 to 20 minutesBest RegardsJohn

      by John H Glen on Mon Dec 26 2011   reply to this comment

    • Hi Astrochef! I put two baked ones in the freezer the other day and reheated them from frozen today - 10 minutes at about 180C. They were 'as good as new'. Thanks for introducing me to freezing mince pies! A revelation! I would still be interested to know if you freeze them unbaked too.

      by Love baking on Sat Dec 24 2011   reply to this comment

    • Hi Astrochef! I made these and they are very good. Thank you for the recipe.

      by Love baking on Thu Dec 15 2011   reply to this comment

    • Do you freeze before or after baking?! If before, do you then cook from frozen or do they need defrosting? Am looking forward to trying out almond pastry this year, in addition to making my favourite frangipane mince pies. Thank you.

      by Love baking on Mon Dec 5 2011   reply to this comment

    • Oh yes we freeze them as we start making them in early November.

      by John H Glen on Sat Dec 3 2011   reply to this comment

    • Sounds delicious - can one freeze them?

      by Veglover on Thu Dec 1 2011   reply to this comment

    Ingredients

    • YOU WILL NEED
    • 350 grams mincemeat. preferably homemade
    • 200 grams plain flour. sifted
    • 40 grams golden caster sugar. plus extra for sprinkling
    • 75 grams ground almonds
    • 125 grams unsalted butter diced
    • 1 large egg beaten
    • 2 tablespoon Milk to glaze

    By Views 3912  Added Sun Feb 21 2010


    Exquisite light sweet, sharp, scrumptious mince pies with all the flavours of Christmas a absolute delight and indulgence

     

    We must have made thousands of these little beauties from the Whitewell Hotel, The Willow Tree Restaurant, The Great Tree Hotel and on and on, now we just make a couple of dozen, but we think that they are still the best especially if you make your o Read More

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