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Shortcrust mince pies on a plate dusted with icing sugar.

Shortcrust Pastry Mince Pies

Robyn
With crisp, flaky pastry and juicy fruit mince filling, this easy mince pie recipe is the perfect Christmas bake!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Pastry resting time 10 minutes
Total Time 40 minutes
Course baking, Christmas baking
Cuisine British
Servings 12 People
Calories 231 kcal

Equipment

  • 12 hole muffin tin tray

Ingredients
  

  • 1 Jar mincemeat - or ½ homemade fruit mince
  • 250g (1 ⅔ c) plain flour
  • 125g (½ c) cold butter cubed
  • 1 egg yolk
  • 50ml cold water
  • egg white, for glaze
  • 1-2 Tablespoons caster sugar optional
  • icing sugar / confectioners sugar for dusting

Instructions
 

Make the pastry

  • Rub the butter in to the flour lightly with your fingertips until it resembles fine breadcrumbs.
  • In a small bowl, whisk the egg yolk with the cold water.
  • Pour the egg yolk mixture into the flour, and mix using a blunt knife or butter knife.
  • Once the pastry has come together, form in to a disc shape and then wrap well with clingflim and place in the fridge for at least 10 minutes.

Make the mince pies

  • Preheat the oven to 200℃ fan / 200℃ / 392℉ convection / 428℉.
  • On a lightly floured surface roll out the pastry with a rolling pin to a thickness of 3 mm / 0.1 inch.
  • Cut 12 rounds out using a 9cm / 3½ Inch cutter, re-rolling the pastry.
  • Press the circles into the tin.
  • Place 1-2 teaspoons of mince meat / fruit mince into each pastry shell.
  • Roll out the rest of the pastry and cut out 12 smaller circles using a 7cm / 2¾ Inch round cutter.
  • Brush egg white over the edges of the smaller circle and then turn it over so the egg white is on the bottom of the pastry and cover the fruit mince, lightly pressing down around the edges to seal.
  • Repeat with all 12 mince pies.
  • Brush the tops of the pastry with egg white and sprinkle with a little caster sugar, using a sharp knife cut two holes in the top (this is to let the steam out) then place in the preheated oven and bake for 15-20 minutes until golden brown.
  • Leave to cool in the tin.
  • Dust with icing sugar to serve.

Video

Notes

Mincemeat – fruit mince. You can use homemade mince meat or store bought.
Plain flour – all purpose flour.
Butter – cold butter. I prefer to use unsalted butter but you can use salted butter if you prefer.
Egg yolk – I use the egg white to seal the pastry and brush on top of the mince pies to avoid food waste but you can use the egg white to make amaretti biscuits or these Italian ricciarelli biscuits.
Cold water – make sure the water is very cold.
Caster sugar – this fine sugar gives the mince pies a lovely crunchy top. This is optional.
Work the pastry lightly – if you overwork the pastry it will become tough.
You will need two round cookie cutters once larger than the other. If you don’t have the correct size you can use a cup or drinking glass to cut out the pastry circles.
If you want to add extra flavour to your mincemeat: add a little extra orange zest and juice or lemon zest, a spoonful of brandy, or a pinch more ground cinnamon or nutmeg.
You can make the pastry in a food processor if you prefer, using the pulse mode.

Nutrition

Calories: 231kcalCarbohydrates: 17gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 39mgSodium: 72mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 282IUCalcium: 8mgIron: 1mg
Keyword Christmas mince pies, Fruit mince pies, Mince pies

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