Blogmas Day 21: Making Mince Pies

Today my sister and I continued with the festive food and drinks theme from yesterday’s Christmas Hot Chocolate and decided to make a batch of mince pies. Here’s how we did it and the yummy results!


  • 1 Large Egg
  • 375g Plain Flour
  • 125g Sugar – Caster or Granulated
  • 250g Butter
  • 1 Large Jar of Mince Meat
  • Some butter for greasing the cake tins
  • Some flour for flouring the surface and rolling pin
  • 1 Large Egg for glaze
  1. Pre-heat the oven to 180 degrees
  2. Grease cupcake tins with a thin layer of butter
  3. Sift the flour into a large bowl, cut the butter into chunks and add to the flour
  4. Rub the flour and butter between the thumb and fingers to form breadcrumbs 
  5. Add the sugar and stir together
  6. Make a well in the centre of the mixture and pour the egg into it
  7. Stir the egg into the mixture
  8. Use your hands to bring the mixture together into a ball, turning and kneading as you go
  9. Wrap the pastry in cling film and place in the fridge for 10 minutes
  10. Once rested, roll out the pastry so it’s around half a centimetre thick. Use a round cookie cutter or upturned glass to cut out circles in the pastry and place them into the cupcake trays
  11. Spoon a generous spoonful of mince meat into the pastry bases, then top with another circle or pastry
  12. Keep doing this until you run out of pastry and mince meat. We made around 20 mince pies.
  13. If you like, you can use some of the pastry to make shapes on the top of the mince pies – stars for example. We just used one beaten egg and a pastry brush to glaze the top of ours
  14. Bake in the oven for 15 minutes
  15. Allow to cool before serving or storing

Ours turned out to be scrummy! Just make sure you put a generous dollop of mince meat in the middle and it’ll be oozing from your fingers when you bite into the pie. As you can see, our pastry isn’t too thick and has a beautiful glaze, with a lovely deep fill mince meat filling.

We had ours hot from the oven with some squirty cream this evening. The rest have been stored for snacking on over the Christmas period!

I’d definitely make these again and in fact I feel like we might have to make another batch before the year is out!




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