Dish of the Week: Mince Pies

Serves: 12 

  • 350g (12 oz) high-quality mincemeat
  • 125g (4½ oz) unsalted butter, diced
  • 225g (8 oz) plain flour
  • 1 large egg, beaten
  • 2 tablespoons caster sugar
  • milk, to glaze

Prep:1hr  ›  Cook:20min  ›  Total:1hr20min 

  1. Lightly butter a 12-case tin. Tip the mincemeat into a bowl and stir throughly so that the liquid is evenly distributed.
  2. Place the sugar, butter and flour in a food processor and briefly process until resembling breadcrumbs, then slowly add the egg through the feeder tube (or rub the butter into the dry ingredients by hand and stir in the egg).
  3. With your hands bring the mixture together, wrap in cling film and chill in the fridge for an hour. Thinly roll out the pastry onto a floured surface. Cut out 12 circles with a pastry cutter, large enough to fill the cases in the patty tin. Press gently into each case, then fill evenly with the mincemeat.
  4. Cut out another 12 slightly smaller circles and use to cover the mincemeat. Press the edges together by hand or with the end of a fork to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes.
  5. While chilling, preheat the oven to 200 C / Gas Mark 6. Bake the pies for 20 minutes until golden brown. Cool on a wire rack and serve warm. Eat and enjoy!