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mrshawkinshouse

Make-Ahead Mince Pies

Simple mince pies baked ahead and frozen for Christmas.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 12 mince pies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 250 g plain flour plus a little for rolling
  • 125 g cold butter diced
  • A pinch of salt
  • 1 –3 tablespoons cold water as needed
  • Approximately 250 g jarred mincemeat
  • A little milk for brushing
  • Icing sugar for serving, optional

Method
 

  1. Put the flour and butter into a bowl. Rub together with your fingertips until crumbly, then mix in the salt.
  2. Add cold water gradually, just until the pastry comes together. Shape into a disc, wrap and refrigerate for at least 20 minutes.
  3. Heat the oven to 200°C / 180°C fan. Lightly grease a shallow 12-hole bun tin.
  4. Roll the pastry on a lightly floured surface to about 3 mm thick. Cut circles large enough to line the holes, then smaller circles for lids.
  5. Add a heaped teaspoon of mincemeat to each case, keeping it below the rim.
  6. Lightly dampen the pastry edges with water. Add the lids and press gently to seal. Cut a small slit in each lid and brush with milk.
  7. Bake for approximately 15–20 minutes, until the pastry is golden and cooked underneath.
  8. Leave in the tin for five minutes, then carefully transfer to a wire rack to cool.

Notes

Ready-made pastry: Substitute approximately 400 g ready-rolled shortcrust pastry. Follow the packet’s handling guidance. Yield will depend on your tin and cutter sizes.
Homemade mincemeat: Use the same quantity of homemade filling in place of jarred mincemeat.
Freezing: Freeze completely cooled pies separately, then transfer to a rigid freezer-safe container. Separate layers with baking paper and use within three months for best quality.
Serving: Defrost in the fridge. Warm gently in the oven if preferred, and dust with icing sugar afterwards. Check the filling isn’t too hot before eating.