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homemade mince pies

Quick And Easy homemade mince pies

Karon Grieve
Packed with flavour and all sorts of little added extras to make these mince pies extra special too
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course baking
Cuisine British
Servings 12 pies
Calories 197 kcal

Ingredients
 

  • 170 g plain flour all purpose flour
  • 100 g unsalted butter chilled and cubed
  • 1 tbsp caster sugar
  • 1 egg yolk
  • 1 tbsp milk or milk and egg for glazing
  • 1 tsp Icing sugar to dust
  • 300 g mincemeat
Metric - US Customary

Instructions
 

  • Preheat oven to 220C/425F/Gas 7 and lightly grease a 12 hole tart tin
  • Sift flour into a bowl with a pinch of salt and rub in the chilled butter till you have a crumb like texture
  • Add the sugar and egg yolk and cut this into the dough with a knife adding 1-2 tablespoons of water to form a dough. Wrap in clingfilm and chill in fridge for 10 minutes to make it easier to roll out
  • Roll out pastry to 2-3mm thick and cut out rounds that are just bigger than the holes on your tart tin. Make the lids whatever shapes you want, just reroll the dough
  • Add a heaped teaspoon of mincemeat to each pie and top with the extra of choice if you fancy before adding the pie lid
  • glaze the pies with either milk or milk/egg
  • Pop into the oven and bake for approximately 15-20 minutes or until they are golden
  • Lightly dust with a little icing sugar for a snowy festive look.
  • Leave in the tin to cool for a few minutes before carefully easing them out.
  • Serve warm.

Video

Notes

Mince pies will keep for a few days in a sealed container, just warm them up first to serve.
You can freeze them too for up to 3 months.

Nutrition

Calories: 197kcalCarbohydrates: 31gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 34mgSodium: 142mgPotassium: 20mgFiber: 1gSugar: 18gVitamin A: 232IUCalcium: 7mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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