225g cold butter, diced
350g plain flour
100g golden caster sugar
280g mincemeat (1-2 jars)
1 small egg
Icing sugar, to dust
Gold sugar spray
1-2 bars chocolate (for mince pie alternatives)
To make the pies!
- Preheat the oven to 200C/gas 6/fan 180C.Before you start, throughout this whole process I find it really helps to keep your hands cold. Every now and then I run my hands under the cold tap and dry them fully before continuing.
- Rub cold, diced butter into plain flour.
- Mix in sugar and a pinch of salt.
- Combine the pastry into a ball – don’t add liquid (seriously you won’t need it guys!)
- Knead the dough lightly.
- The dough will be fairly firm and may crumble, like shortbread dough, this is exactly what you want as I said before… don’t add liquids!
- You can use the dough immediately, chill or freeze it.
You will need about half the dough for the base and half for the lids
- Roll dough out to about 5mm thick (or to your chosen thickness – I personally like thin and crispy exteriors to my pies!)
- Using a cookie cutter a little larger than the size of the cake tin holes cut out as many pie bases as you can and press into the tin holes.
- If you find this tricky you can just create a walnut-sized ball and press directly into the holes but I find this means the pies can vary in size.
- If you’re not using metal pie cases then you can bake them directly in the tin trays but you may want to lightly butter each tin hole.
- Using your chosen mincemeat put about a teaspoonful into each pie or fill them up as much as you like. (Try not to over fill them!)
- Roll out the other half of the dough.
- Use a cookie cutter the same size as the tin holes to create the lids.
- Once all the lids are placed on the pie bases use a fork to press the edges of the lids into the bases.
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).
- Beat 1 small egg and brush the tops of the pies.
- Use a knife to poke two holes in each pie – this will let the steam out rather than the pies over flowing!
- 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 and for some sparkle use some gold sugar spray!
They will keep for 3 to 6 days in an airtight container but really will they last that long?
I hope you love these mince pies as much as I do… If you’re not a mince pie lover then I have a fantastic alternative!
- Complete steps 1 – 11 and bake the bases for approximately 8-12 minutes.
- Once cooked use a teaspoon to lightly press the bases down if they’ve risen in the oven.
- Let cool until you can handle them.
- Melt some chocolate and pour directly into the bases.
- To make them Christmassy I like to use some gold sugar spray once the chocolate has dried to give them a sparkle.
Tah-da! I call these chocolate cups and they’re great for anyone who’s not a big mince pie lover.
Now if they don’t like chocolate well… sorry!
Let me know what you thought!
Love Georgia x