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My recipe for traditional deep-filled mince pies. A delicious light almond pastry filled with homemade mincemeat – Christmas wouldn’t be the same without them.
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Traditional Deep-Filled Mince Pies

My recipe for traditional deep-filled mince pies. A delicious light almond pastry filled with homemade mincemeat.
Course Dessert
Cuisine British
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 14 pies
Calories 517kcal

Ingredients

  • 900 g Mincemeat
  • 400 g Plain Flour
  • 80 g Caster Sugar
  • 150 g Ground Almonds
  • 250 g Butter + a little extra for greasing the tin
  • 2 Eggs
  • Milk - to glaze the pies

Instructions

Make the pastry

    • Sift the plain flour (400g) into a large bowl.
    • Add the caster sugar (80g) and ground almonds (150g).
    • Cut the butter (250g) into cubes and add to the bowl.
    • Rub the butter into the dry ingredients until it form breadcrumbs - I find that it's easier to do this if you have cold hands as this helps to keep the butter firmer.
    • Once your mixture is the consistency of breadcrumbs, in a separate bowl, beat the egg (2 eggs) and the add it into the mixture.
    • Mix the egg into the mixture and then bring the mixture together with your hands - if the mixture is a bit dry and crumbly, knead it a few times until it comes together. Be careful not to over-knead the pastry as this may make it less tender to eat.
    • Wrap the pastry in cling film and chill for about half an hour.
    • Lightly grease your muffin tins with butter.

    Make the pies

      • Remove the pastry from the fridge and roll out to your desired thickness - I prefer not to make the pastry too thin as I like a generous amount of mincemeat filling and keeping the pastry a little thicker gives the right balance or pastry and filling. I sometimes have trouble with pastry sticking, so I cheat and put the pastry between two sheets of cling film before rolling. The cling film is then easily peeled off. I also prefer not to roll out all of the pastry in one go. I roll out enough for a few circles, keeping the rest in the fridge until I'm ready to use it.
      • Cut out 14 large circles and gentle press each pastry circle into a hole in your muffin tin. I find it easiest to lay the circle of pastry flat on the tin and the gently push down the centre. I then gently push the bottom to the edges of the tin. If you accidentally make a hole you can use a small amount of spare pastry to patch the hole. just make sure to seal the edges so that the filling doesn't leak out.
      • Fill each pie with a generous tablespoon of mincemeat. Don't fill each pie completely to the top as you need to leave space to add a lid.
      • Cut out 14 smaller circles and place onto the top of each pie. Gently press around the edges to seal the lid to the base of the pie
      • Using a sharp knife, cut a slit in the top of each pie
      • Brush the top of each pie with a little milk
      • Cover the pies with cling film and chill for about 30 minutes
      • Preheat the oven to 200ºC/180ºC fan
      • Bakes the pies for 20 minutes, until the pastry is a golden brown colour.
      • Once cooked, leave to cool in the tin for about 10 minutes and then remove and allow to cool on a wire rack (or, even better, eat them still warm from the oven)

      Notes

      Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.

      Nutrition

      Calories: 517kcal | Carbohydrates: 77g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 495mg | Potassium: 43mg | Fiber: 3g | Sugar: 49g | Vitamin A: 480IU | Calcium: 35mg | Iron: 1.8mg