Mince Pies

mince pies photo


  • 1 cup (225 grams) cold, diced unsalted butter
  • 2-½ cups (350 grams) plain flour
  • ½ cup (100 grams) caster sugar
  • a pinch (about 1/8 teaspoon) salt
  • 1 large jar of your favorite prepared mincemeat
  • 1 small egg


To make the pastry, put the flour into a large bowl and toss in the cold butter. Use your fingers to rub the flour and butter together. When the flour and butter are mostly incorporated, add in the sugar and salt and rub into the flour and butter until it has the consistency of wet sand and it holds together when pressed together.

Form the pastry into a ball and knead briefly. It should develop a consistency like shortbread dough.

Wrap the dough in plastic wrap and chill for about 1 hour.

Preheat oven to 350F degrees.

Remove the pastry from the fridge and unwrap.

Using a small cupcake tin, press a walnut-sized piece of pastry into each cup. Spoon mincemeat into the center of the pastry.

Using slightly smaller balls of pastry, pat them between your hands to make small discs for lids. They should be large enough to completely cover the base. Top the pies with your lids, pressing the edges together to seal.

Alternatively, you can roll out some pastry and use a cookie cutter, or use a pastry press with a decorative design which will imprint on the pastry when you press it. Old butter presses work well here.

Before baking, crack open the egg into a bowl and beat well. Use a pastry brush and brush the tops of the pies.

Bake your pies for 20 minutes or until golden.

Let the pies cool in the pan before removing to a cooling rack.

These piece can be served warm or fully cooled. To serve, lightly dust with powdered (aka: icing or confectioner’s) sugar.