About this recipe:Perfect mince pies to serve at Christmas or to include in a Christmas hamper! Use best-quality shop bought mince, or plan ahead and make your own with this recipe.
350g (12 oz) high-quality mincemeat
225g (8 oz) plain flour
2 tablespoons caster sugar
125g (4½ oz) unsalted butter, diced
1 large egg, beaten
milk, to glaze
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:1hr › Cook:20min › Ready in:1hr20min
Lightly butter a 12-case patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube (or rub the butter into the dry ingredients by hand and stir in the egg).
Bring the mixture together with your hands, wrap in cling film and chill for an hour. Thinly roll out the pastry onto a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the cases in the patty tin. Press gently into each case, then fill evenly with the mincemeat.
Cut out another 12 slightly smaller circles and use to cover the mincemeat. Press the edges together with the end of a fork to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes.
While chilling, preheat the oven to 200 C / Gas Mark 6. Bake the pies for 20 minutes until golden brown. Cool on a wire rack and serve warm. Enjoy!