Mince Pies

By the time Christmas has been and gone I’ve worked out I will have made over 450 mince pies in some form or another. Thankfully not for my own consumption but made during the classes I was teaching and for friends and family. I usually make my own mincemeat, but this year due to some of my pupils being unable to come to classes due to illness I was left with nearly a kilogram of mincemeat to use up. To make shop bought mincemeat taste more like homemade mincemeat simply stir in a generous glug of sherry into the mincemeat. No one has to know.

I like using this pastry recipe for mince pies as the addition of orange juice helps shorten the pastry and give it a subtle taste. I don’t sweeten the pastry with sugar because I think the mincemeat is sweet enough. If you wanted the pastry a bit sweeter you could add a small amount of icing sugar to the pastry.

You can top your mince pies with the traditional full covering of pastry, but I prefer to cover with stars. 1) because I think they look nicer 2) you get more mince pies out of your pastry.

Mince Pies

Makes around 12 mince pies

200g plain flour

100g butter

orange juice

200g mincemeat

1 egg, beaten

Demerara sugar (granulated sugar will also work fine)

1) rub the butter into the flour until it has the consistency of breadcrumbs.

2) Add the orange juice 1 tbsp at a time until it forms a soft dough. Wrap in clingfilm and chill for 30 min.

3) Roll out the dough until 5mm thick. Using a 9cm diameter cutter, cut out rounds and press gently into a bun tin.

4) Place a heaped tsp of the mincemeat on top of the dough

5) Top the mincemeat with a  pastry star. Brush  the star with beaten egg then sprinkle with Demerara sugar.

6) Bake at 180° for 15 minutes.


About Jules

Freelance Food Geek who's passionate about food education. Lives with long-suffering Hubs and 3yo Little Baker (LB) not too far from Derby.

Posted on December 21, 2010, in baking, Christmas, traditions and tagged , , . Bookmark the permalink. 7 Comments.

  1. Wow – and I thought I was knee deep in mince pies!!! These ones look fab. I love Mince Pies topped with stars, oh so festive ;0)

  2. I’m going to use your pastry recipe – made rhubarb vanilla mincemeat yesterday.

    The new blog design looks great, I’ve not had a look for a while. Hope the snow stops soon!

  3. I am glad to read that someone still is making homemade mincemeat pies. My dad often spoke about his mother making mince pies with the homemade mincemeat recipe having meat in it. My generation has gotten away from the meat in the mincemeat. Now my children’s generation do not like mincemeat at all. My recipe calls for a cup of Brandy as well as Sherry. Happy Holidays!

  4. They look really delicious – melting pastry and yummy filling. I must try orange juice in pastry – good tip!

    I hope you’re having a very Merry Christmas and enjoying the day!

  5. I love the stars on top…very festive!

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