Name: Make-ahead mince pies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 12
Cuisine: British
Ingredients: 500g block shortcrust pastry; plain flour for dusting; 250g mincemeat; 1 egg beaten; granulated sugar for sprinkling

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Make-ahead mince pies

Make-ahead mince pies

James Martin

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Makes 12

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4 out of 5.1 ratingRate

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It wouldn't be Christmas without mince pies, and you just can't beat homemade - these can be cooked from frozen for extra ease

Freezable

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Traditional mincemeat

A star rating of 4.3 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

500g block shortcrust pastry
plain flour

for dusting
250g mincemeat
1 egg

beaten
granulated sugar

for sprinkling

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Nutrition: per serving

kcal259
fat13g
saturates5g
carbs34g
sugars14g
fibre1g
protein3g
salt0.45g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Roll the pastry out on a lightly floured surface a little thinner than a £1 coin. Stamp out 12 circles about 8cm wide, keeping all the trimmings. Use the circles to line a 12-hole, non-stick bun tin. Put a small spoonful of mincemeat in each one, but be careful not to put too much, as the suet will melt and bubble out if it has no room to spare. Re-roll the pastry trimmings and cut out another 12 circles a little smaller than the last. Brush the edges of the pastry with beaten egg, then add pastry lids, pinching the two edges together. Make a small cross with a knife in the centre of each pie. The pies can now be frozen in the trays for up to 3 months and either defrosted and cooked as stated or cooked from frozen.
step 2

Brush the lids with a little more egg, sprinkle with sugar and bake for 15-20 mins until golden brown. Leave to cool slightly and serve warm.

RECIPE TIPS

VIDEO

Watch how to make mince pies

COOKING FROM FROZEN

To cook the pies from frozen, brush them with egg, sprinkle with sugar and bake them at 200C/180C fan/ gas 6 for 30 mins until golden brown.

Recipe from Good Food magazine, November 2009

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A star rating of 4 out of 5.1 rating

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