Mince Pies are a real English tradition. There are many ways to make them and I always have fun trying out something new each year. I have a couple of Mince Pie recipes coming up this month but for today’s post I’m sticking with a classic and traditional recipe. It’s also very quick and easy. You can even opt for shop-bought pastry which is always handy if you’re short on time.
I’ve made mine dairy free but you don’t have to. Simply adapt the recipe for your needs.
I’m sharing this recipe as part of Inka’s Advent Calendar Around The World. She’s pulled together lots of fun bloggers to share recipes, traditions and customs. It’s such a fun idea and I’m so happy she asked me to take part. Make sure you pop over to Inka’s blog and check out all the other days of advent. There’s some fantastic cookie recipes, a look at the world’s largest Gingerbread Town in Norway and much more. You can also find out more about the lovely Inka here.
I look forward to making Mince Pies every year. They always go down well and are the perfect treat with a glass of mulled wine. This recipe makes 12 mince pies.
Plain Flour – 250g
Caster Sugar – 80g sugar
Butter – 150g
1 Egg Yolk
Pinch of salt
Alternatively you can use shop-bought pastry which is both dairy free and vegan.
– Slice the butter then with your fingertips rub it together with the flour.
– Mix in the caster sugar and a pinch of salt.
– Mix in the egg yolk.
– Bring the pastry into a ball and knead for a few minutes.
– The dough should now be firm.
– Roll out very thinly, thinner than I did.
– Use a circle cutter or the top of a jam jar to cut out the base of each mince pie.
– Use a star cutter to create the tops of your pie. I used a very small one so I’d recommend going for a medium size – you want the star to reach the edge of each pie.
– Butter your baking tray and then place each circle into the cupcake holder.
Mincemeat – 450g
Icing sugar to dust
Feel free to get creative and add in chopped apple, ginger, cranberries or hazelnuts. This is a quick and simple recipe so you can simply use a good quality jar of mincemeat. I picked up a jar in M&S.
– Add a big teaspoon of mincemeat into each pie case. It’s my favourite part of the pie so I always like to be generous with it. I think I went a little OTT this time.
– Pop a star on the top of each pie.
– Turn your oven onto 180C and pop them in for 20/25 minutes.
– Dust with icing and serve with mulled wine or a good cuppa tea.
It wouldn’t be Christmas without a few batches of mince pies.