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Mincepies

Traditional Mince Pies Recipe

Easy to make with mum, these classic mince pies are always a treat, but why not add a little twist to the classic with our luxury mincemeat with dark chocolate.

Ingredients

For the filling:

6 oz (175g) sweet shortcrust pastry (see below)
8 oz (225g) Duerr’s Traditional Mincemeat or Duerr’s Luxury Mincemeat with Dark Chocolate
Icing sugar for dusting

For the sweet shortcrust pastry:

8 oz (225g) plain flour
2 oz (50g) butter
2 oz (50g) lard or vegetable suet
1 oz (25g) caster sugar
1 egg yolk
Pinch of salt
A little water

Method

for shortcrust pastry:

  1. Sift the flour and salt into a mixing bowl.
  2. Cut the lard and suet into small chunks and rub into the flour until it becomes the consistency of breadcrumbs.
  3. Mix in the sugar.
  4. Add 2 tablespoons of water to the egg yolk, and beat together.
  5. Stir the watery egg yolk into the flour mixture until it becomes quite a firm dough, adding a little more water as necessary.
  6. Knead the dough lightly until smooth, but do not overwork it.
  7. Leave the pastry to rest in the refrigerator or cool place for at least 30 minutes before rolling out.

for pies

  1. Preheated the oven to 220°C/425°F/Gas Mark 7.
  2. Grease the indented pastry trays / tins.
  3. Roll out the pastry very thinly to approximately 1/8” / 2.5 mm.
  4. Cut out 12 rounds with a pastry cutter. Place a round in each section of the pastry tray / tin.
  5. Prick the bottom of each pie and put a teaspoon of mincemeat in each one.
  6. Dampen the edges of each individual tart.
  7. Cut out 12 more rounds with a smaller cutter, and cover the filling in each tart.
  8. Press around the edges of the pastry lids to ensure that the contents are secure.
  9. Cut a small cross in the centre of each lid to allow steam to escape.
  10. Place the tarts on a baking sheet and bake for 12 to 15 minutes or until well risen and golden.
  11. Dust generously with icing sugar and serve hot.
  12. When cold the tarts can be stored in an airtight container, or frozen.