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Mince pies


These mince pies have a very short and melt in the mouth pastry. When it comes to the filling you can play about with different things to add into the basic mincemeat.


375g plain flour
260g unsalted butter, softened
125g caster sugar, plus extra for sprinkling
1 large egg, plus 1 beaten egg for glazing

Large jar of mincemeat (about 600g)
2 apples, peeled and grated
Rind of 1 orange


Heat oven to 22o degrees.

Grease the cup of a bun tray with butter.

Place the flour and butter in a bowl and rub together until it resembles breadcrumbs. Add the sugar and the egg and mix together.

Tip out onto a lightly floured surface and fold until the pastry comes together. Be careful not to overmix. Wrap the pasty in clingfilm and chill for 10 minutes.

Mix the mincemeat with the orange rind and grated apple.

Roll out the pastry until thin and cut out circles to fill the bun holes. Fill 3/4 full with mincemeat and cut out smaller circles to top the pies - I used plain scone cutters. Seal the pastry together with your fingers.

Brush with beaten egg.

Bake for 15-20 minutes until golden brown.

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