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£1/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Sieve the flour into a large mixing bowl, then lightly rub in the lard and/or butter, until resembling fine breadcrumbs. Mix in 4-5 tbsp cold water with a round-bladed knife to form a dough, then draw the mixture together with your hands into a rough ball, adding a little more water if needed. Wrap and chill for at least 30 minutes.
Preheat the oven to 200°C, gas mark 6. Roll out the pastry on a lightly floured surface, until about 3mm thick. Cut out 12 discs with an 8cm fluted cutter and 12 with a 6cm fluted cutter. Line a 12-hole bun tin with the larger discs.
Using a teaspoon, fill the pastry cases with mincemeat. Dampen the edges of the small pastry discs on one side by brushing them with a little cold water. Gently press the small discs, damp-side down, on top of the filled pastry bottoms and seal the edges.
Whisk the milk with the egg yolk to make a glaze and brush it over the top of each mince pie. Prick the lids with a fork to allow the steam to escape while cooking. Bake for 15-20 minutes or until golden. Cool for 4-5 minutes in the tin, then transfer to a wire rack. Serve warm, dusted with the sugar.
Make it vegan
You can use 2 x 230g packs Jus-Rol Shortcrust Pastry Sheets and our Brandy Mincemeat or Duchy Organic Apple, Cider & Walnut Mincemeat. Glaze with a dairy-free milk alternative or omit altogether.
Typical values per item when made using specific products in recipe
Energy | 1,112kJ/ 266kcals |
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Fat | 13g |
Saturated Fat | 6.6g |
Carbohydrates | 33g |
Sugars | 15g |
Fibre | 0.5g |
Protein | 3.1g |
Salt | 0.02g |
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