How to make unbelievably easy mince pies.

Christmas just wouldn’t be Christmas without the traditional mince pie! Crisp shortcrust pastry hiding a mouthwatering, spiced fruit filling, simply perfect for your festive gathering.

As you take the first bite memories will come flooding back, Christmas baking with Mum, making sure Santa’s little treat is ready on Christmas Eve and burning your lip on the hot mincemeat because you can’t wait for the pies to cool!

Over the years I have tried to make mince pies that taste as good as my Mum’s but somehow I’ve never quite managed it. The pastry has been too thick, too crumbly, not enough filling, too much filling, you name it and I’ve done it!

All this is now a thing of the past thanks to the easiest recipe alive. Simply follow this step by step recipe below and you too will have mince pies that taste like my Mums baked them, and Mary Berry has nothing on her!

Ingredients

  • 225g cold butter, diced
  • 350g plain flour
  • 100g golden caster sugar
  • 280g mincemeat
  • 1 small egg
  • icing sugar, to dust
  1. To make the pastry, rub cold, diced butter into plain flour, then mix in golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
  2. Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon the mincemeat into the pies.
  3. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
  4. Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container (unless you live in my house and then it’s a small Christmas miracle if they last until the morning!).

Now all you need to do is taste! Best served with a little cream whilst warm (not hot otherwise you will have the same memories I have!). Relax, pop on a Christmas movie, sit back and enjoy. Let the festive season begin x

Thank you to the BBC Good Food Guide for their unbelievable easy recipe!