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Christmas Mince Pies

It wouldn’t be Christmas without a mountain of rich and fruity mince pies. Our simple recipe is packed with festive spices and citrus notes that go perfectly with our gingerbread latte and zesty cream.

  • Preparation time:
    40
    min(s)
  • Cooking time:
    15
    min(s)
  • Servings:
    12

What you'll need

  • 600g Thursday Cottage Mincemeat
  • 1 muffin tray
  • 2 eggs
  • 2 round cookie cutters sized around 7cm and 10cm
  • 1 apple, finely chopped
  • 250g Netherend Farm Unsalted Butter
  • 120g granulated sugar
  • 1 clementine, finely chopped
  • 370g Cartwright & Butler Plain Flour

Products used

How to make

  1. Pre-heat the oven to 220 degrees.
  2. Cut the butter into small cubes (about 1cm).
  3. In a large mixing bowl, ‘crumb’ together the flour and butter with your fingers to create a blended and crumbly consistency.
  4. Add the sugar and one large egg to the bowl and mix together thoroughly.
  5. Lightly sprinkle some extra flour onto your work surface, and fold the pastry together here to create a dough-like mixture.
  6. Wrap the pastry in cling film and refrigerate for 10 minutes.
  7. Roll out the pastry until it’s 3mm thick, before using a round cookie cutter (about 10cm) to cut out the base of each mice pie.
  8. Fit each circle into place in a muffin tray.
  9. To create the filling, finely chop the apple and clementine and mix together with the mincemeat in a small mixing bowl.
  10. Beat the remaining egg and use as a glaze to lightly brush the edge of each pie.
  11. Use a smaller cookie cutter (about 7cm) to cut out a ‘lid’ for each pie.
  12. Add the filling to each pie, then add the smaller pastry circles to the top of each.
  13. Glaze the pies with the remaining egg mixture, before putting them in the oven. Bake for 15 minutes, or until golden.

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