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.
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
for shortcrust pastry:
- Sift the flour and salt into a mixing bowl.
- Cut the lard and suet into small chunks and rub into the flour until it becomes the consistency of breadcrumbs.
- Mix in the sugar.
- Add 2 tablespoons of water to the egg yolk, and beat together.
- Stir the watery egg yolk into the flour mixture until it becomes quite a firm dough, adding a little more water as necessary.
- Knead the dough lightly until smooth, but do not overwork it.
- Leave the pastry to rest in the refrigerator or cool place for at least 30 minutes before rolling out.
- Preheated the oven to 220°C/425°F/Gas Mark 7.
- Grease the indented pastry trays / tins.
- Roll out the pastry very thinly to approximately 1/8” / 2.5 mm.
- Cut out 12 rounds with a pastry cutter. Place a round in each section of the pastry tray / tin.
- Prick the bottom of each pie and put a teaspoon of mincemeat in each one.
- Dampen the edges of each individual tart.
- Cut out 12 more rounds with a smaller cutter, and cover the filling in each tart.
- Press around the edges of the pastry lids to ensure that the contents are secure.
- Cut a small cross in the centre of each lid to allow steam to escape.
- Place the tarts on a baking sheet and bake for 12 to 15 minutes or until well risen and golden.
- Dust generously with icing sugar and serve hot.
- When cold the tarts can be stored in an airtight container, or frozen.