Tasty Christmas Nibbles – Mince Pies

Mince Pies

There is nothing more quintessentially Christmassy than a warm mince pie and cream with a steamy cup of tea. It is the go-to nibble for visitors to the house or as a welcome snack for children returning home. Our Cooks Academy recipe will keep for up to a week when stored in a dry, airtight container. Now get those sleeves up and start rolling!


Makes 12


1 quantity of shortcrust pastry, made using 170g flour
300g mincemeat (See recipe)
1 egg
pinch of salt
icing sugar to dust


Preheat the oven to 180 C.

  1. Make the shortcrust pastry and allow to chill for 20 minutes.
  2. Choose two pastry cutters, one that is slightly larger than the other. You can also use glasses to cut out circles of pastry.
  3. Roll out the pastry, and cut 12 bases. Line a patty tin with the pastry rounds and fill each with a dessertspoon of mincemeat.
  4. Cut smaller circles of pastry and using the beaten egg, stick them into position to form lids for the mince pies.
  5. Brush with the beaten egg and chill again for 20 minutes.
  6. Bake in the pre heated oven for 20-25 minutes or till golden brown.
  7. Remove from the oven and take the mince pies out of the tin. Leave to cool on a wire rack. Dust with icing sugar before serving.

Note.┬áThe mince pies freeze very well unbaked, don’t glaze them until you wish to bake them off.

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