top of page

One more sleep!...

Only 1 more sleep until Santa gets here, so we’d better get the brandy and the mince pies lined-up for the geezer with the gifts.

My friends would start asking around the first week of December whether I had started making mince pies yet. I was in possession of a recipe for the most melt-in-your-mouth mince pies ever. I promise if you make these, you will never consider purchasing a Mr Kipling pack again. These are the only mince pies you should be leaving beside the fireplace for the big fat white bearded man….

Ingredients: (makes 16-18 pies)

225g/8oz self raising flour

pinch of salt

25gm/1oz caster sugar

100gm/4oz butter

25gm/10z lard

1 egg yolk

milk, to mix

1 x 450g jar of mincemeat

1 egg white (beaten) or milk to glaze

Caster sugar to sprinkle on to the pies


Sift the flour, salt and sugar into a mixture bowl. Rub in the butter and lard with the fingertips until the mixture resembles fine breadcrumbs.

Add the egg yolk and enough milk to mix a pliable dough, using a round-bladed knife.

Turn the dough on to a lightly floured board or work surface and knead lightly until smooth and even.

Wrap in a freezer polythene bag or foil and freeze for up to one month. Thaw for 2-3 hours at room temperature.

Heat the oven to 200C, 400F or gas mark 6

Roll out the pastry and with a fluted pastry cutter cut out 16-18 rounds. Cut out 16-18 slightly smaller rounds or stars for the lids.

Fit the large rounds into greased patty tins and spoon about 2 tsp of mincemeat in each one. Dampen the edges of the lids and press down lightly to seal.

Brush the tops of the mince pies with egg white and dredge lightly with sugar. Make a small hole in the top of each mince pie and bake for approximately 20 minutes until the pastry is a light golden brown.

Leave to cool slightly, then carefully extract the pies from the pie tin and place on a wire rack.

When they are cool enough to eat, dust with caster sugar or icing sugar

I think these delights are best served warm, sprinkled with a dusting of icing or caster sugar...and a Gluhwein or port to wash them down.

Let me know if you also think they are scrummy. Although, I guess I'll be able to gauge how good they are if only a plate of crumbs remains tomorrow morning!:-)


49 views0 comments

Recent Posts

See All
bottom of page