My Favourite Mince Pie Pastry Recipe
Indulge in the festive magic of baking with "My Favourite Mince Pie Pastry Recipe," your go-to guide for creating buttery, melt-in-your-mouth mince pies with the perfect homemade shortcrust pastry. Made with all-purpose flour, cold cubed butter, and a touch of icing sugar, this pastry is beautifully light and crumbly, providing the ultimate base for your favorite mincemeat filling. The dough comes together effortlessly and is chilled to ensure a flaky texture, while a milk-wash topping gives the pies a golden, glossy finish. With just 25 minutes of prep time and simple step-by-step instructions, this recipe is ideal for beginners and seasoned bakers alike. Perfectly portioned for gifting, holiday gatherings, or a cozy cup of tea, these classic mince pies are a must-try for the festive season. Dust with icing sugar for an elegant touch, and watch them disappear as everyone reaches for seconds!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter (cold, cubed)
- 30 g Icing sugar (sifted)
- 1 Egg yolk
- 2 tbsp Cold water
- 1 tbsp Milk (for brushing)
- 300 g Mincemeat (for filling)
Instructions
In a large mixing bowl, combine the all-purpose flour and icing sugar.
Add the cold, cubed butter to the flour mixture and rub it in with your fingertips until the mixture resembles breadcrumbs. Work quickly to prevent the butter from melting.
Make a well in the center of the mixture and add the egg yolk and 1 tablespoon of cold water.
Using a fork, mix the ingredients until the dough starts to come together. Add the second tablespoon of water if the mixture is too dry.
Turn the dough out onto a lightly floured surface and knead gently until it just comes together. Do not overwork the dough.
Shape the dough into a flattened disc, wrap it in cling film, and chill in the refrigerator for at least 15 minutes.
Preheat your oven to 200°C (400°F) or 180°C (fan-assisted). Lightly grease a 12-hole muffin tin or tart tray.
On a floured surface, roll out the chilled pastry to a thickness of about 3mm.
Use a round cutter (slightly larger than the holes of your tin) to cut out 12 circles of pastry. Press each circle gently into the tin to form the bases of the pies.
Fill each pastry base with a heaped teaspoon of mincemeat, ensuring they are evenly filled.
Re-roll the remaining pastry and cut out 12 smaller circles or festive shapes for the lids. Place them on top of each pie and press the edges gently to seal.
Brush the tops of the pies with a little milk to help them brown evenly.
Bake in the preheated oven for 18-20 minutes, or until the pastry is golden and crisp.
Allow the mince pies to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Dust with icing sugar before serving, if desired.
Nutrition Facts
Calories |
2652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 387.6 g | 141% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 167.2 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 194 mg | 15% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
