Nothing says Christmas quite like fresh, warm homemade mince pies, and these do not disappoint. A flaky shortcrust pastry filled with mincemeat; these are liked Christmas with every bite. Made with a super simple recipe, this is super easy to follow, uses only a few simple ingredients and always comes out completely delicious!
This recipe is one that has been passed down in my family through generations. Lasting two world wars, rations and many, many Christmases! As this recipe was used a lot during World War II this uses such simple ingredients and only a few simple steps.
Mince
To start with make the pastry. Add self-raising flour to a bowl and add the cubed butter, lard and a small sprinkle of sugar. These steps were non-negotiables for my nan, who first showed me how to bake these. She always used self-raising flour and insisted on the half butter – lard ratio. Using your fingers ‘rub’ everything together until the mixture resembles fine breadcrumbs. You can shake the bowl, and any bigger clumps will come to the surface.
Once everything is well mixed, add water, a little at a time and using a knife, stir everything together until the pastry starts to come together in a ball. You may need to use your hands here to bring everything together. Make sure that you only add a small amount of water at a time to try and prevent it from becoming too wet. If you accidentally add too much water, add a little bit more flour until you can once again make a ball. This should not be sticky.
Mince
Once the pastry is made, place it on a lightly floured surface and using a rolling pin, lightly coated in flour, start to roll it out. You want it to be about 1-2cm. Once rolled out, cut out circles for the base of the mice pies and add to the greased tray. I decided to cut out a smaller shape, I chose a star, to add to the top of the pie for added decoration, but this is optional. Keep re-rolling the pastry until it is all used up and you can no longer cut any shapes out. Using a fork, poke a few holes in the base of the pastry.
Mince
Add a small teaspoon of mince meat in the centre of the case and top with your smaller shape. Add a little bit of milk to a pot and using either a pastry brush or your finger tips, cover the top of the pastry with a small layer of milk. This helps to make a crispy golden brown pastry. I like to sprinkle a bit of sugar on top before cooking, but again this is completely optional. If you do decided to do this, you can use any type of sugar from demerara, granulated, cinnamon sugar. I choses a vanilla sugar mix. Bake in the oven for roughly 20 minutes until golden brown.
Whilst these are still warm, I add a little extra sugar to the top, for one last small sugar hit. To finish these off, add a sprinkle of icing sugar to the top. These are best enjoyed warm so I would always recommend heating them through before eating. This can be done in the oven or even in the microwave for about 20 seconds. Add a dollop of cream on the side and you have the perfect simple and delicious Christmas treat!
Ingredients
- 4 oz / 115 g Self-Raising Flour, plus extra for dusting
- 1 oz / 30 g Unsalted Butter
- 1 oz / 30 g Lard
- Sprinkle Sugar, of choice (I used Vanilla Sugar)
- Splash Cold Water
- Milk, for dusting
- Butter, for greasing tray
- 8 - 10 teaspoons Mincemeat
Instructions
- Preheat oven to 160*c Fan Oven/180*c/350*f/Gas Mark 4.
- Grease a small cupcake tin using unsalted butter.
- Add the self-raising flour, unsalted butter, lard and a sprinkle sugar to a bowl.
- Using your fingers, rub together until the mixture resembles fine breadcrumbs. You can gently shake the bowl to bring any larger clumps to the surface. Repeating until the whole mixture resembles fine breadcrumbs.
- Add water, a little at a time, and using a butter knife mix it into the mixture until the mixture starts to come together and forms a ball. You may need to use your hands at the end. Add the water very gradually to prevent adding too much. If the pastry starts to become too sticky, add a bit more flour until you have the desired texture.
- Place on a lightly floured surface and need for only a few seconds. Then using a lightly floured rolling pin, start to roll out the pastry until in is about 1-2cm thick. Using a circle cutter, cut out your circles and place them into the pre-greased tray. If you want to have a 'topper' to your mince pies (I have pastry star toppers), cut these out of the pastry and set aside.
- Keep gathering and re-rolling the pastry until you can no longer make any more bases or toppers.
- Using a fork, stab the mince pie bases a few times and add a small teaspoon of mincemeat to each case.
- If using, add your pastry topper on top of the mincemeat.
- Using either a pastry brush or your fingertips, brush the tops of the pastry with a bit of milk and add a little extra sprinkle of sugar.
- Place in the oven for 18-22 minutes, or until golden brown.
- Once removed from the oven, carefully run a knife around the mince pies to ensure that they're not stuck in the tin. After a few minutes, remove from the tray and allow them to cool on a wire rack.
- Whilst still warm, add a last sprinkle of sugar and a dusting of icing sugar.
- I love serving these warm with a dusting of icing sugar and a dollop of thick cream.
Notes
These are best eaten the same day but any leftover can easily be stored in an airtight container in a cool dry place. I love eating these warm, so would always recommend warming them through before eating. This can either be done in an oven, air fryer, or even in the microwave for roughly 20 seconds.
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