Mince Pies

There’s nothing quite so charmingly festive as a warm mince pie. Best enjoyed in front of a roaring fire with a glass of mulled wine, these little beauties are hard to resist. My brother makes the best mince pies, so I usually leave it to him to create the Christmas magic with these delicious treats, and filled with my sister’s homemade mincemeat they are such a sweet festive dream.

Now I know people panic over pastry, but there’s really no need. This is a family recipe that, although requires a little effort, is far from difficult and so worth the time. So give it a go!

Mince Pies

You’ll need a 12 hole shallow tart tin and circular pastry cutters


230g Self raising flour
60g Stork
60g Trex
1 egg
2 dessertspoons water


  1. Preheat oven to 180°C/160°C fan/gas mark 4.
  2. Rub flour and fats together really well – this takes a little time, so be patient. They should look a bit like breadcrumbs and you shouldn’t be able to see any bits of butter left, it should all be rubbed into the flour.
  3. Add egg and water and mix in so it’s a soft dough.
  4. Halve the dough and roll out one piece so it’s around 3mm thick. You don’t want thick pastry for this, the thinner, the better.
  5. Cut two sizes of circles for the bases and tops. I find the 78mm and 68mm cutters work really nicely, but choose two that fit your tin.
  6. Roll out the other dough and do the same! You should have 12 bases and 12 tops.
  7. Fill the cases with mincemeat – not too full or they’ll overflow in the oven.
  8. Brush water round the top of each case – I usually fill an eggcup with water and use a clean finger to run water round the edge.
  9. Pop on your lids and press the edges together to seal.
  10. Stab each pie with a small fork or skewer to create air holes so they don’t explode in the oven!
  11. Brush with milk to give a little more goldenness to the pies.
  12. Bake for 15 minutes or until nice and golden.
  13. Best eaten warm from the oven! Or left for Santa… 😉




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