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Festive Mince Pies

Simple delicious recipe which is an absolute MUST over the Christmas Holidays.

You will need x2 trays 6cm patty tins, x1 fluted 7.5cm pastry cutter and x1 6cm pastry cutter.


550g My Festive Mincemeat (see recipe on website)

350g Plain Flour

1tsp Kosher Salt

80g Lard

80g Roddas Butter


Whole Milk

Icing Sugar


Pre heat the Oven to 200c

  1. To make the pastry, sift the flour and salt from a height into a large mixing bowl, using your finger tips, rub in the fats until you get fine breadcrumbs.

  2. Add just enough cold water to mix into a dough which cleans the mixing bowl. Then wrap the dough in cling film and allow to rest in the fridge for 30mins.

  3. After the half an hour, on a lightly floured worktop, roll out the pastry as thinly you can and cut into two dozen 7.5cm rounds using the pastry cutter. Then using the other half of the dough, roll out thinly again but cut into 6cm rounds with the pastry cutter. These are the tops of the mince pies.

  4. Now well grease the tins and line each one with the larger 7.5cm rounds. Then fill each one with the festive mincemeat. Dampen the edges with water of the smaller rounds and place onto the tops of each mince pie, sealing the edges. Make a few slits on top using a sharp knife and then brush the tops with the whole milk and bake near the top of the oven for 25-30mins. They should be a golden brown colour. Cool completely on a wire rack then dust the tops with sifted icing sugar and store in a sealed tight container.

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