Mince Pie Recipe

Mince pies seem to be the Christmas version of marmite – you either love them or hate them. Personally, I fall into the ‘love’ category (the right one), and this recipe is for everyone else who’s there with me:

Makes 20


mince pie
My slightly rubbish attempt
  • 600g mincemeat
  • 1 orange
  • 375g plain flour
  • 260g softened unsalted butter
  • 130g caster sugar
  • 2 eggs


  1. Put the flour and butter into a bowl, then mix together with your hands until they reach the consistency of breadcrumbs.
  2. Add the sugar and one of the eggs, then mix together. You will need to use your hands towards the end.
  3. Wrap the pastry in cling film and allow it to chill for 10 minutes.
  4. Whilst the pastry is resting, grate the zest of one orange and squeeze out the juice into a bowl. Add the mincemeat to this and give it a stir.
  5. Heat the oven to 220/200 (fan assisted).
  6. Roll out the pastry to a thickness of about half a centimeter, and cut with a round cutter. I used a glass with a diameter of about 7cm.
  7. Place the bases into a greased muffin tray, making sure to push up the sides into a cup shape.
  8. Distribute the mincemeat mix equally between each pie. Don’t overfill them, as it will leak out when they bake (as you can see from my picture!!).
  9. Cut out some lids and put them on top of the pies, making sure to seal in the mixture. Then, glaze the top with the remaining egg.
  10. Make a small cut in the tops, then bake for 15-20 mins until golden brown.

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