Mince pies
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Serves:     people
Notes from Anna
  • If you have never baked your own mince pies, give this easy, simple recipe a go. You’ll never want to go back to shop bought!
  • Make sure that both the butter and the orange juice are ice cold and that you handle the pastry as little as possible.
  • Freeze mince pies uncooked – just put your tray of filled pastry in the freezer until solid, then transfer the pies to a freezer bag or plastic container.
  • To cook, put the frozen mince pies back into the tins and cook at 180˚C/160˚C FAN/GAS 4 for 20-25 minutes until golden and piping hot.


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  1. Sieve the flour into a mixing bowl. Dice the butter and, using your fingertips, rub it into the flour until the mixture resembles breadcrumbs . Chill for 20 minutes.
  2. Squeeze the orange. Add a pinch of salt and 2 tablespoons of water to the juice and chill this for 20 minutes as well.
  3. Put the flour and butter mixture into the bowl of a food processor, add the salted orange juice and pulse until the dough starts to form.
  4. Transfer the dough to a floured surface and shape into two balls. Wrap in cling film and chill for 20 minutes.
  5. PRE-HEAT OVEN TO 200˚C/180˚C FAN/GAS 6
  6. Butter 2 x 12-mould tart trays.
  7. Roll the pastry into a circle, 5mm thick. Use a biscuit cutter to cut 24 discs that are slightly larger than the tray moulds. Gently press the circles of pastry into the moulds. Fill each with 1 teaspoon of mincemeat.
  8. Re-roll the pastry. Cut out 24 stars and place them on top of the mincemeat.
  9. Brush each pie with a little milk and bake in the hot oven for 10-15 minutes. Check regularly as these pies take very little time to cook.
  10. Remove from the oven and with the help of a palette knife prise the pies out of the mould, putting them on to a wire rack to cool completely.
  11. Dust with icing sugar before serving.

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