Festive Mince Pies
British12
Get into the festive spirit with these delightful mince pies. A perfect balance of sweet, zest and a touch of cinnamon. These pies are made with a crumbly pastry, rich vegetarian mincemeat, and a hint of sherry. Served with cream, custard, or brandy butter for the perfect holiday treat.
Ingredients
- 50 g Caster Sugar
- to dust Icing Sugar
- 250 g Plain Flour
- 1 Orange zest
- 350 g Mincemeat
- 1 Egg large
- 125 g Unsalted butter cold, cubed
Method
30m20m1h 10m
- Heat oven to 200°C (180°C fan).
- Rub butter into flour until it resembles breadcrumbs, then stir in caster sugar.
- Mix in the egg to form a dough. Wrap and chill for 20 minutes.
- Roll out the pastry and line a 12-hole mince pie tray.
- Fill each case with mincemeat.
- Add lids (stars or rounds). Brush with a little beaten egg if desired.
- Bake 15–20 minutes until golden. Cool and dust with icing sugar.
Notes
If you prefer less sweet pies, you can reduce the amount of sugar.
You can also use store-bought mincemeat if you are short on time.