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Christmas Mince Pies Recipe


HT CD CBF DP British 30mins

A traditional mince pie recipe popular through the UK eaten cold at teatime and warm for dessert.

Makes approx 10-12    Hot   Cold  Alcohol   Fruit Desserts  Puddings  Pastries teatime  Baked Fayre  Britain  Europe



   225g/8oz Shortcrust Pastry  

   225g/8oz Mincemeat   

   3 tbsp Brandy

   6 tbsp Milk

   2 tbsp Caster Sugar



1. Preheat the oven to 200C, 400F, Gas mark 6 and very lightly grease 2-3 bun trays.


2. On a floured surface, roll out 3/4 of the pastry to approximately 6mm/1/4 inch thickness then cut 12 rounds out with a 6cm/2 1/2 inch cutter.


3. Use these rounds to line the bun trays.


4. In a bowl, mix together the mincemeat and brandy until well blended.


5. Divide the mincemeat between the pastry shells, pressing down lightly.


6. Roll out the remaining pastry and using a 5cm/2-inch pastry cutter or wine glass, cut out 12 circles for the tops of the pies.


7. Place the milk in a shallow bowl and dip the smaller pastry circles in the milk and cover each of the filled pies with a top. Use a fork to press the edges of each pie firmly together to seal then sprinkle with a little caster sugar.


8. Bake in the oven for 20 minutes until golden.

End of instructions

Serving Suggestions

Serve hot or cold as a dessert with cream, custard or Brandy Butter. Alternatively serve barely warm or cold at tea-time.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Main equipment required to make this recipe


12-hole bun tin

Mixing Bowl

Wooden Spoon

Pastry cutter

Wire Rack


Tips, Options and Substitutions

Sometimes served with Christmas pudding and brandy butter or cream


Make Ahead/Freezing

Can be made several days in advance and kept in an airtight container.

Can be frozen.

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