Classic British mince pies — buttery shortcrust filled with rich, fruity mincemeat and dusted with icing sugar. An essential, comforting taste of Christmas.
- 225g Butter
- 350g Plain Flour
- 100g Caster Sugar
- 280g Mincemeat
- 1 small Egg
- Topping Icing Sugar
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ChristmasVideo
Preparation
- To make the pastry, rub 225g cold diced butter into 350g plain flour, then mix in the caster sugar and a pinch of salt.
- Bring the pastry into a ball — without adding liquid — and knead briefly. It will be fairly firm, like shortbread dough. Use immediately or chill.
- Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins by pressing small walnut-sized balls of pastry into each.
- Spoon the mincemeat into the pies.
- Take slightly smaller balls of pastry and pat them out into round lids big enough to cover the pies.
- Top the pies with the lids, pressing the edges gently to seal (no need for milk or egg, as they stick on their own). The pies can be frozen at this point for up to 1 month.
- Beat the egg and brush over the tops, then bake for 20 minutes until golden. Cool in the tin for 5 minutes, then transfer to a wire rack.
- Dust lightly with icing sugar to serve.
