Mince Pies are something I must have in my cake tin all throughout the festive season, I absolutely adore them and have done ever since I can remember. Some mince pies you buy don’t contain a decent amount of mincemeat I’ve found, so I’ve made these ones which are deep filled with a buttery, flakey, easy to make pastry case.
I use a traditional mince pie baking tin for these which yields a lovely deep cup for your mincemeat. I hate mince pies that are all about the pastry, I need a satisfying amount of mincemeat to you know!
These particular mince pies contain mincemeat that I made last year, a deeply spiced brandy infused recipe which has been maturing away for a whole year. I used it last year for these Shortcrust Mince Pies, so you can find the recipe for it there but for these deep filled pies you can use your own homemade mincemeat or a good quality shop bought variety.
If you follow me on Instagram then you’ll have seen a short video of these sizzling fresh from the oven and boy where those hard to resist. The pastry for these is a doodle to make and you should have everything you need for them in your store cupboard. Most recipes for pastry require icing sugar, which I don’t always have to hand so this pastry recipe is great to have.
I know mince pies from various supermarkets and shops are tasty but there’s nothing compared to a home-made mince pie. They keep well for at least a week and at Christmas there’s nothing better to enjoy alongside your mug of festive tea, coffee or hot chocolate.
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Yields – 12 Mince Pies
- 240 grams (2 cups) Plain flour
- 1/4 teaspoon Baking powder
- 185 grams (1 1/2 sticks) Unsalted butter, cold and cubed
- 50 grams (1/2 cup) Caster sugar
- 2 Egg Yolks
- 2-4 tablespoons Lemon Juice
- 1-2 Jars Mincemeat
- Pre-heat the oven to 180C (375F) and butter a mince pie tin very well, set aside.
- In a medium bowl add the flour and baking powder, giving a little stir then add the butter and using your finger tips until you end up with a breadcrumb consistency.
- Stir in the sugar then add the egg yolks and enough lemon juice to make a smooth dough. Divide in two, wrap each disc in clingfilm and refrigerate for 30 minutes.
- Role out one disc at a time and use a large fluted cookie cutter to cut out the base. Place in the mince pie tin then spoon 1-2 teaspoons of mincemeat in. Roll out the lids next using a slightly smaller cookie cutter and press on the top of the mincemeat.
- Bake for 20-25 minutes or until golden brown.
- Recipe from Margaret Fulton Christmas – Margaret Fulton
- These will last for up to 3 days stored in a cake tin