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Traditional Mince Pies

These are mince pies just like your Mum (and her Mum) made. They are simple but delicious.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Snack
Cuisine: British
Keyword: icing sugar, lard, margarine, milk, mincemeat, plain flour, salt
Servings: 12 people



  • Sieve your flour and salt into a bowl.
  • Cut the fat into cubes and the rub into the flour by pushing the fat and flour through your finger tips.
  • Once the mixture resembles fine bread crumbs (and there are no large lumps of fat) add the water and stir until the mix begins to bind.
  • To bring it all together, use your hands to form it into a ball. You may need a little more water to get it to bind together properly but don’t worry just go with your instincts!
  • Next place the ball of pastry in a bowl cover with clingfilm and refrigerate for 15mins.
  • Pre-heat your oven to 180C / 350F/ gas mark 4.
  • After 15mins, dust a work surface with flour and cut the ball into two pieces - one representing ⅓ of the pastry the other ⅔rds.
  • Roll out the larger pastry ball until a quarter of a centimetre thick.
  • Using a large round cutter, cut out 12 bases.
  • Gather the scraps together and roll out again as and when you need to.
  • Do the same with the small ball of pastry using a cutter one size smaller than before. Cut out another 12 pieces, these will be your lids! (Alternatively use a star cutter for more decorative pies.)
  • Grease cupcake tins and place the larger circles into the pans.
  • Fill with a teaspoon of mincemeat and brush the edges with a little milk before placing the lids on top.
  • Prick the lids with a fork and brush again with more milk.
  • Place in the oven for 15mins or until golden, turning round halfway through.
  • Once they are done pop on a cooling rack and dust with icing sugar.