Mince pies are buttery pastries filled with juicy mincemeat. These traditional Christmas treats are melt in the mouth and are sweetly satisfying especially so that they are homemade.
Come Christmas time, shelves are well-stocked with boxes of mince pies. Treat yourself to a box of luxurious, decadent all-butter pastry oozing with deliciousness.
The next question is do you like it warm or just out of the box? It is best warm if you asked me but I’d eat it straight out of the box too.
My daughter made a batch at cookery class and no one could stop her from making some at home.
No mother or father would say no to that.
Apart from having presented warm mince pies, I had my feet up because Amon did all the mixing and baking, every bite of mini mince pie was a luxury.
This homemade mince pie recipe is easy to follow. It only calls for a few minutes of mixing and over 10 minutes of baking.
Use store-bought mincemeat or make your own it does not matter sometimes. All that matters is your child gets to practice measuring, baking and cleaning up.
Have you ever tried homemade mince pies?
This is your sign if you haven’t.
Ingredients needed
For the Pastry
- plain flour
- cold butter
- caster sugar
- free range egg
For the Filling
- ready mince meat for convenience and ease or make your own
- icing sugar for dusting
How to make Mince Pies
1. Preheat the oven.
2. Make the pastry. Rub the flour with cold butter, add icing sugar, form the dough into a ball, wrap it with greaseproof paper and place it in the fridge for 10 minutes.
3. After 10-15 minutes or after the dough has rested, take the dough out of the fridge.
4. Dust a clean surface with icing sugar. Roll the dough out to a 1-2mm thickness. Cut to size using a fluted cutter.
5. Line each hole of a muffin tin with pastry. Poke the bottom of the pastry with a fork.
6. Brush them with egg wash.
7. Fill them with minced meat.
8. Cut little heart shapes and place them on top of each tart.
9. Bake in the oven for 12 to 17 minutes or until golden brown.
10. Leave the mince pies in the tin for 10 minutes to cool and firm up. Lift them out to cool on a cooling tray.
11. Dust with icing sugar and serve warm.
Tips and Notes
- Once baked, leave them to cool and firm up for 10 minutes in the tin before taking them out to cool on a cooling tray.
- Add half an orange zest to the filling and pastry for an orange, citrusy flavour.
- Make these mince pies up to 3 days in advance and store them in an airtight container. They freeze well for up to two months.
Would you like to try more sweets and snacks?
Try these treats and snacks next:
If you prefer to learn by watching, you can find a video of this recipe on Youtube.
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Let’s get cooking!
Easy Mince Pies
Ingredients
- 175 grams plain flour
- 75 grams cold butter
- 25 grams caster sugar
- 1 free-range egg beaten. for the pastry
- 1 free-range egg beaten, for brushing tops
- 250 grams mince meat
- icing sugar for dusting
Instructions
- Preheat the oven.
- Make the pastry. Rub the flour with cold butter, add icing sugar, form the dough into a ball, wrap it with greaseproof paper and place it in the fridge for 10 minutes.
- After 10-15 minutes or after the dough has rested, take the dough out of the fridge. Dust a clean surface with icing sugar. Roll the dough out to a 1-2mm thickness. Cut to size using a fluted cutter.
- Line each hole of a muffin tin with pastry. Poke the bottom of the pastry with a fork. Brush them with egg wash. Fill them with minced meat. Cut little heart shapes and place them on top of each tart.
- Bake in the oven for 12 to 17 minutes or until golden brown.
- Leave the mince pies in the tin for 10 minutes to cool and firm up. Lift them out to cool on a cooling tray. Dust with icing sugar and serve warm.
Video
Notes
- Once baked, leave them to cool and firm up for 10 minutes in the tin before taking them out to cool on a cooling tray.
- Add half an orange zest to the filling and pastry for an orange, citrusy flavour.
- Make these mince pies up to 3 days in advance and store them in an airtight container. They freeze well for up to two months.
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