Easy Mince Pie Recipe
Have you had your first mince pie yet? Since it’s now December, here at Cake-Cetera we’re in full Christmas mode! But let’s face it, after a full day of working (especially with cake) the last thing you want to do is spend all night in the kitchen! We love this quick, easy mince pie recipe for homemade mince pies and we hope you will too! Let us know how you get on if you fancy making these yourself, and enjoy!
- 225g cold butter (diced)
- 350g plain flour
- 100g golden caster sugar
- 280g mincemeat
- 1 egg
- Icing sugar (to dust)
- To make the pastry, rub the cold, diced butter into the flour. Then, mix in the golden caster sugar and a pinch of salt. Combine the pastry into a ball (don’t add any liquids) and knead it briefly. The dough will be fairly firm. You can use the dough immediately, or chill (wrapped in cling film for later.
- Preheat the oven to 200C/400F/Gas 6. Using two 12-hole patty tins, line with the pastry by pressing small walnut-sized balls of pastry into each hole (you should get about 18). Spoon the mincemeat equally into the pies.
- 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 can be frozen at this point for up to 1 month).
- Beat your egg and brush the tops of the pies. Bake for 20 minutes until golden.
- Once baked, 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.