Easy and Quick Mince Pie Recipe

I have boycotted shop bought mince pies for the last couple of years because of the plastic packaging that comes with them. Once I start eating them I tend to find myself buying more and more and before I know it, theres 10 plastic trays in the bin which will go to landfill and take over 500 years to break down. So knowing my cravings where going to kick in soon as the temperature drops and Mariah Carey graces our radios, I start to make mince pies. They didn't last long! I'm not an expert cook and I'm even worse at taking appetising food photos. I love to make a mess in the kitchen and love to just give things a go. These were surprisingly easy to make and can be frozen if you want to keep them longer. I used ingredients from my cupboard apart from the mincemeat which I bought in a glass jar as I couldn't make my own without buying some sort of plastic packaging or creating waste so these were really cheap to make and delicious. I love to reuse my glass jars too so this was a great option for me. 

See the recipe I used below to make 12-15 pies: 


350g Plain Flour
300g-400g Mince Meat (in a glass jar)
100g Caster Sugar (Golden or White)
225g Cold Butter, diced
1 small egg
Icing sugar, to dust

Preheat your oven to 200C/gas 6/Fan 180C.

1) To make the pastry, rub the 225g cold butter into the 350g plain flour (your hands will get seriously sticky so try make sure you have itched your nose and rolled up your sleeves before completing this task) Then mix in the 100g Sugar and a pinch of salt. 

2) Combine the pastry into a ball and knead it briefly. I ended up using diary free butter as thats what i had in the fridge. At first it felt quite crumbly and i thought it was going to be a disaster but stay with it, kneading and folding it gently. It will eventually turn into a lovely ball on dough that you want to poke your fingers into. 

3) Using a 12 hole baking tin (those ones we use for Yorkshire puds!) line each hole with a walnut size ball of pastry by pressing this into each hole. Ensure you shape the pastry around the hole to make sure its not too thick and will be big enough for the filling by making a little cup. Note you do not need to line your tin with butter or anything greaseproof as the mince pies won't stick. 

4) Spoon your mincemeat into your little pastry cups, don't overfill as your pies might burst once in the oven. 

5) Taking slightly smaller balls of pastry than before, pat them in your hands and make circle shapes big enough to fit over the pie like a lid. (you can use a cutter if you want perfect circles but i just guessed)

6) Pop the lids on their pies and pinch the pasty together to seal your lids around the pies. I used the edge of a fork to push and seal the pies. I'm not sure if this had any benefit i've just seen it done on normal pies and thought it looked cute and rustic. You won't need to seal them with anything else. 

7) Beat 1 small egg and brush the tops of the pies. Bake for 20-25 mins until golden. Leave to cool for 5 mins. To Serve lightly dust with icing sugar. 

8) Try not to eat all of them in one sitting. Unless is Christmas day of course!

Have a wonderful Christmas 

Lucy x

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