You don’t have to worry if you don’t have any closely guarded family mince pie recipes, as they really aren’t difficult to make.
Simple mince pie recipe
- 225g butter, cold and diced
- 350g plain flour
- 100g caster sugar
- 280g mincemeat
- 1 egg, beaten
Preheat the oven to 200ºC.
Rub the butter into the flour to form a fine breadcrumb consistency, then stir in the sugar and a pinch of salt. Bring the dough together to form a firm dough – you won’t need to add liquid.
Roll out two thirds of the pastry and cut into discs to line your cake tins – the recipe will make six large, 12 medium or 18 small pies. Fill each pie case with mincemeat.
Roll out the remaining pastry and cut into lids to top each pie, brushing the edges with a little of the beaten egg to make sure they stick. At this stage the pies can be frozen if you prefer to cook them later.
Brush the rest of the beaten egg over the pie tops and bake in the oven for about 20 minutes, until the tops are golden. Remove from the oven and set aside for five minutes, then remove the pies from the baking tray and allow to cool completely on a wire rack. Store in an airtight container for up to four days and dust with icing sugar before serving.
The traditional mince pie recipe always pleases, but there are some sophisticated variations on the theme. Try assembling the basic mince pie as before, but rather than adding pastry tops, whip up different toppings.
Meringue mince pie recipe
- 2 egg whites
- 125g caster sugar
- Pinch of salt
After filling the pie cases with the mincemeat, bake in the oven for 15 minutes.
Meanwhile, whisk the egg whites and salt to form soft peaks. Keep whisking, adding the sugar gradually, until the meringue is stiff and glossy. Add a spoonful of meringue to the top of each mince pie and return to the oven for about five minutes, until the tops are golden.
Macaroon topped mince pie recipe
- 2 egg whites
- 75g caster sugar
- 75g ground almonds
As before, assemble the pies without a top and bake for 10 minutes. Meanwhile whisk the egg whites until they form stiff peaks. Carefully fold in the sugar and ground almonds, then add a dollop of the mixture to the top of each pie. Return to the oven for about 10 minutes, until the tops are golden. Allow to cool and serve dusted with icing sugar.