Make-ahead Mince Pies
These delightful mince pies are the perfect festive treat to enjoy with a warm cup of tea or coffee. The flaky shortcrust pastry encases a sweet and spiced mincemeat filling, creating a comforting and flavorful bite-sized dessert. With a sprinkle of sugar on top, each pie bakes to a golden perfection, making it not only delicious but also a beautiful addition to your holiday spread.
— Constant Cookbook
Ingredients
- 500g block shortcrust pastry
- plain flour , for dusting
- 250g mincemeat
- 1 egg , beaten
- granulated sugar , for sprinkling
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT20M
Yield
Makes 12
Nutrition
- Calories: 259 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.45 milligram of sodium
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