Saturday, 12 December 2009

Mince pies

This is my new favourite way to make mince pies. You can top each pie with pastry if you prefer, though of course you will need more pastry in that case. When topping with pastry I usually cut out star shapes with a cookie cutter and pop a star on each pie rather than cutting circles to completely cover the mincemeat, but again, go with your own preference. Or give this recipe a try instead!

Mince pies

Makes: 24 pies
Takes: 20 minutes + 20 minutes cooking time


500g packet shortcrust pastry (or make your own if you must)
About 1 lb mincemeat (shop-bought, or see recipe here)
4 oz caster sugar
4 oz butter or margarine
2 eggs
1 tbsp milk
1 tsp vanilla essence
4 oz self-raising flour

  1. Roll out the pastry to about 3mm thick and cut rounds with a cookie cutter or large glass. Use to line the holes in a cupcake tin.
  2. Spoon one teaspoonful of mincemeat into each pastry case then set the tray aside.
  3. Make the sponge topping: cream together the sugar and butter then beat in the eggs. Add the milk and vanilla, then sift in the flour and mix well.
  4. Spoon one teaspoonful of sponge mixture onto each pie, smoothing over to cover the mincemeat.
  5. Bake for about 20 minutes, till the sponge is golden and well-risen. Cool in the tin for 5 minutes then transfer to a wire rack till cold.
Delicious eaten warm or cold, with cream, brandy butter or custard or just as they are! They freeze well too.