Festive Mince Pie Recipe

Festive Mince Pie Recipefestive mince pie recipe

Here we are again, still with the slightly modified version of Oven & Range Cleaning‘s perfect festive mince pie recipe. Last year, I said “modified” because I had begun to realise how important it is to steer away from any product containing palm oil. I don’t trust the word “sustainable,” a claim so often attached to this ingredient; we’ve all seen how easily the relevant governments can be persuaded to grant that licence. Therefore, in my own small way, I’m doing my best to go back to what in any event were the ingredients used in our Grandmothers’ day; afterall, they knew what they were doing!



Festive Mince Pie Recipe


If you’re looking for the perfect festive mince pie recipe, my Nanny’s is the best ever. Easy, few ingredients, very adaptable, and freezable. No fiddling about with eggs, etc. Ready whenever you have visitors, or just fancy a warm mince pie with your afternoon cuppa. I can’t think of any reason why this recipe shouldn’t work for you.

6 oz (170 g) plain flour

2.5 oz (100 g) butter

1 oz (25 g) lard – or omit and use 1 oz extra butter

1 lb (450 g) jar of the best mincemeat you can afford

cold water

extra fat for greasing/extra flour for rolling out

Also, you will need a large mixing bowl (or better still a food processor); dessertspoon, dinner knife, and teaspoon; rolling pin; a mince pie or fairy cake tin; a wire rack; and 2 cutters, one slightly smaller than the other.



Measure out flour and fat(s) into a mixing bowl. Rub the fat into the flour until it resembles breadcrumb texture. Add just over 2 dessert spoonsful of cold water, and mix in with the dinner knife. The colder your hands and the less you handle pastry the better. The mix will come together, then tip out on to a lightly floured worktop. Gently knead into a more solid ball. Put dough back in the mixing bowl, then pop in fridge to rest for 20 minutes or so. Cover with cling film if you like.

If using a food processor, whiz the fats into the flour with 2+ dessert spoonsful cold water until it is dough in texture. Then pop in fridge as above.

Pre-heat oven to 150-160 /  gas 3/4.

Grease 6 or 7 rounds in your tin. Roll out the dough on a lightly floured worktop until it is about the thickness of a £1 coin. You don’t have to be too fussy about it; personally I love thick crumbly pastry! Do not stretch your dough. Turn it 90 degrees if necessary to roll flat any major bumps; you do this by lifting the pastry with your rolling pin. Cut 6 or 7 rounds with the larger cutter to gently fit into your greased tin, and then cut smaller rounds or star shapes, and set aside while you add the mincemeat. You will need about 1 heaped teaspoonful for each round. Pop the lids or shapes on (don’t press into the filling). If using rounds for the lids, gently press round the edges to make a seal with the edges of the bottom rounds.

You can egg or milk wash if you wish (I don’t bother). You can also mix a bit of icing sugar into a small amount of fromage frais to add on the top of the mincemeat before adding the lids. This does taste nice, but I’m happy with naked mincemeat.

Put tin mid-shelf in your pre-heated oven and bake for about 20 minutes. You can carefully open your oven door to see how they look because pastry won’t sink like a sponge cake would. You should also be getting that lovely fragrance telling you the pies can’t wait to be eaten. As you practise this recipe and become more experienced with it, you should be able to smell when the pies are ready. Leave for another 5 minutes, then remove, and cool on the wire rack. I usually leave the pies to cool a bit before trying to take from their tin because the pastry is fragile when hot.

If you wish to freeze, leave until cold, freeze flat, then bag. To re-heat, heat oven to 150 ish, and heat pie(s) for approximately 5 minutes. Serve dusted with icing sugar, or a blob of thick cream, or warm with custard.


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