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Mince Pies with Shortcrust Pastry

Makes 20-22 pies

Description/Notes:

A no-nonsense recipe for mince pies, ideal for entertaining unexpected guests at the festive season

Ingredients:
  • 12 oz. (350g) shortcrust pastry
  • 1 lb. (450g) mincemeat
  • icing sugar
  • milk or egg for glazing

    Cooking Instructions:
    1. Roll out the pastry to about one eighth of an inch in thickness
    2. Using a 3 inch and a two and a quarter inch cutter, stamp out 20-22 larger and smaller rounds
    3. Line tow and a half inch patty pans with the large rounds
    4. Fill the rounds with mincemeat
    5. Damp the edges of the smaller pastry rounds and position on top of the larger, filled rounds
    6. Make a slit in the top of each pie
    7. Brush the tops of each pie with a little milk or egg to glaze
    8. Bake in the top of a pre-heated oven at 425F, Gas mark 7, 210C for 15-20 minutes, until the mince pies are a golden brown in colour
    9. Cool on a wire rack then dust with icing sugar



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000