
Mince Pies
Have Yeoself a Merry Christmas with our take on this festive classic! Perfect with our double cream…
Ingredients
750g plain flour
520g butter
2 eggs
250g caster sugar
1kg mincemeat
1 egg (for egg wash)
caster sugar to dust
Method
- Set the oven to 170C to pre-heat.
- Rub the butter into the flour until it resembles breadcrumbs, then add the caster sugar before mixing well.
- Add the eggs and mix until completely incorporated, then divide the pastry dough into blocks and wrap in cling film to rest for at least 30 minutes.
- Roll out thinly and line the mince pie moulds. We use a Yorkshire Pudding type dish that is quite deep.
- Fill with a generous dollop of the mincemeat then brush a bit of the egg wash around the top before covering the pies with discs of pastry the same size as the tops.
- Make a small incision about 1 inch long in the top of each pie and then brush once more with the egg wash to cover the top before dusting with sugar.
- Bake in the pre-heated oven for about 12- 15 minutes until golden brown all over.
- Serve either warm or cold with a good helping of double cream.

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