• YouTube Social  Icon
  • Wix Facebook page
  • Wix Twitter page
  • Pinterest App Icon
  • Google+ Classic
  • Instagram App Icon

Our blog, what we love about our homes, cooking and lots of other insider news. 

Yes! It's a Christmas mince pie

December 1, 2016

You might think, why do I need to make them when I can buy them. That's what my sister regularly says!

Well this recipe actually tastes better than shop bought and I mean so much better!  

So if you want a lovely relaxing evening in the kitchen, this recipe isn't complicated, it just requires patience!


So you will need:


For the Pastry

250g soft butter
375g plain flour
125g sugar
Vanilla essence
1 egg


For the filling

400g mince meat, I used Robertsons

Pre-heat your oven at 200c


You will need a muffin tin for 9 pies. I've used a rubber tray with straight sides.


In a mixing bowl, crumble the butter & flour until you get a crumble topping texture. Add the sugar, vanilla & 1 egg and mix with your hands. Turn out on a floured surface and bring the dough together. It actually doesn't matter if it's still a bit crumbly. Cover and refrigerate for 10 mins.


I cut the dough into 3. I use 1 third for the stars and the remaining for the pies.


So using greasproof paper under and on top of the pastry as you roll it out, ensures your pastry won't stick to your worktop. I also use a couple of chopsticks to regulate the thickness, which should be about 3mm.

I also used strips of greasproof paper to line the mould, so I can take the pies out without leaving the bottom behind.

For the pie, I cut circles of 10cm dia. Keep the pastry in the fridge. So cut your stars and refrigerate. As you cut your circles keep the mould in the fridge. With patience and the courage of your convictions, place the circle over your mould and then push into shape. It is fiddly, but does come together quickly. Be bold!

I used about a tablespoon of mince meat in each and then topped with a pastry star.

Then brush with some milk and sprinkle a little sugar on top



Bake for 25-30 minutes in the middle oven.

Leave to cool in the tray before you remove.


Add cream and a cup of tea with a roaring fire! Or eat in the kitchen before anyone sees you (which is what I did!)





Please reload

Featured Posts

French Cannelés de Bordeaux

July 9, 2017

Please reload

Recent Posts

June 11, 2017

June 9, 2017

January 22, 2017

Please reload

Search By Tags
Please reload