Mince Pies recipe

Name: Mince Pies
Total time: 45 min
Yield: 12 servings
Cuisine: British
Ingredients: 250 g plain flour; 125 g butter; 25 g caster sugar; 1 egg; 2 to 3 tbsp cold water; 350 g mincemeat; 1 tbsp milk; for dusting icing sugar

Classic British Christmas mince pies with sweet shortcrust pastry and spiced mincemeat filling.

45 min · Easy · British Jump to method

Ingredients

12 servings

250 g plain flour
125 g butter
25 g caster sugar
1 egg
2 to 3 tbsp cold water
350 g mincemeat
1 tbsp milk
for dusting icing sugar

Nutrition	Per serving
Calories	247 kcal
Protein	3.7 g
Carbohydrates	32.8 g
Fat	10.9 g
Saturated fat	6.1 g
Fibre	1.3 g
Sugar	12.8 g
Sodium	0.1 mg

Why this works

Traditional festive pastry with moderate calories and saturated fat, and a fairly high sugar content from the mincemeat and icing sugar.

Contains fruit-based filling. Mincemeat typically contributes some dried fruit, providing small amounts of fibre and micronutrients such as potassium.

High in saturated fat. Butter in the pastry is the main source of saturated fat, so portions can add up quickly.

Added sugars. Caster sugar, mincemeat and icing sugar make this a higher-sugar treat, which may not suit frequent intake.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6), 180°C (Fan 160°C, 356°F, Gas Mark 4).
Rub the butter into the flour with the caster sugar until the mixture looks like breadcrumbs.
Add the beaten egg and a little cold water, then bring together into a smooth pastry.
Wrap the pastry and chill for 15 minutes.
Roll out the pastry on a lightly floured surface and cut out rounds to line a 12-hole mince pie tin.
Fill each case with a spoonful of mincemeat.
Cut smaller pastry lids, place on top and seal the edges.
Brush the tops with milk and cut a small steam hole in each one.
Bake for 18 to 20 minutes until golden brown.
Leave to cool in the tin for a few minutes, then transfer to a wire rack and dust with icing sugar if you like.

Other Mince Recipes

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