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50pPrice per unit
£1/kgThe fruit-to-pastry ratio is the true mark of a quality pie, so be sure to have a generous quantity of mincemeat to hand. If you fancy making your own mincemeat, you can find some easy recipes here.
Please 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 butter, until the mixture resembles fine breadcrumbs. Mix in 8-10 tbsp cold water with a round-bladed knife to form a dough. Draw the mixture together with clean hands into a rough ball, adding a little more water if needed. Wrap and chill for 30 minutes.
Preheat the oven to 200°C, gas mark 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin, about 0.3cm. Cut out 12 discs with a 10cm fluted cutter and another 12 with a 7cm fluted cutter, re-rolling the trimmings. 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 with cold water. Gently press the small discs, damp-side down, on top of the 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 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 of Jus-Rol Shortcrust Pastry Sheets and our ready-made brandy mincemeat or Waitrose 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 | 1,533kJ/ 366kcals |
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Fat | 17g |
Saturated Fat | 11g |
Carbohydrates | 47g |
Sugars | 18g |
Fibre | 2g |
Protein | 4.5g |
Salt | 0.4g |
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