Wednesday , December 8 2021
Photo of some mince pies

Mrs M’s Mince Pies

By Elaine Reilly


For the pastry:
175g of organic plain flour
75g of cold butter
25g of icing sugar
1 orange
1 egg, plus extra for glazing

For the filling:
250g of good quality mincemeat;
100g of dried fruits

Makes 12

For the pastry:
1. Preheat oven to 200°C. Rub together the butter and flour with your fingertips – you can use a food processor but I think the pastry is lighter if done by hand

2. Stir in the icing sugar and the finely grated zest of the orange

3. Beat the egg and add until it comes together as a dough

4. Wrap in clingfilm and leave to rest in the fridge for a good 15 minutes

For the filling:
5. Once the pastry has rested, roll it out between two sheets of greaseproof paper dusted with icing sugar to 1.5mm thickness

6. Cut out 12 rounds of the pastry and place in a prepared muffin tin, pricking the base with a fork

7. Combine the mincemeat and dried fruits

8. Carefully fill with mincemeat. Don’t overfill or the edges will burn. With the remaining pastry cut out stars to place on the top of each pie, glaze stars with beaten egg and bake for 12-15 minutes. Once cool, remove from tray and dust with icing sugar

In case you are wondering, Elaine is often called Mrs Mustard, hence Mrs M

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