Mince Pies

Reheating: Either freeze once cooked, or freeze them with the pastry raw. Defrost completey before warming through/cooking.


  • 560 g mincemeat
  • 350 g plain flour
  • 75 g lard
  • 75 g butter
  • pinch of salt
  • a little milk
  • icing sugar


  1. Preheat oven to 200 deg.
  2. Sift the flour and salt into a mixing bowl and use the tips of your fingers to rub the butter and lard into the mixture, until it resembles fine crumbs.
  3. Add a few tbsp of cold water. Just enough to create a dough that leaves the bowl clean.
  4. Leave the pastry to rest in a plastic bag in the refrigerator for 20-30 minutes.
  5. Roll half the dough as thinly as possible and use cutters to divide it into 7.5 cm rounds. Do the same with the rest of the dough, cutting 3cm rounds.
  6. Grease a patty tin with butter and line them with the larger rounds.
  7. Fill these with mincemeat, but leave some space for the filling to expand during cooking.
  8. Dampen the edges of the smaller rounds of pastry with water and press them lightly on top of the pies, sealing the edges.
  9. Brush the top of each pie with milk and make three snips in the tops with a pair of scissors.
  10. Bake near the top of the oven for 25-30 minutes until light golden brown.
  11. Cool on a wire tray.
  12. Either freeze, or sprinkle with icing sugar if serving immediately.
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