The combination of melt-in-the-mouth pastry and mincemeat make mince pies a strong contender for the ultimate Christmas bake. These star-shaped treats are packed with a rich, fruity filling and plenty of ground cinnamon for quintessential festive flavour. Irresistible with a dollop of cream!
Top tip: Add a sprinkle of cinnamon and a little grated orange zest to your pastry to make it extra Christmassy.
Pre-heat oven to 180°C, 350°F, Gas Mark 4.
Try making your own sweet shortcrust pastry - see our recipe, or watch it being made in our Cook’s Guide video.
These mince pies can be kept in an airtight container for 2-3 days, or can be frozen and re-heated to serve warm.
Dust work surface, pastry and rolling pin with flour, then roll out pastry to a thickness of around 3mm. Use a large circular cutter cut 24 bases and using a star shaped cutter cut 24 lids. Remember to re-roll any spare pastry to cut extra bases and star shapes until you have used it all up.
Press bases into a greased or non-stick patty tin. Mix the mincemeat with the Cinnamon and add 1 tsp to each base, ensuring not to overfill to prevent mincemeat bubbling over the pastry.
Place pastry stars on top of the bases, and press to gently seal the edges. Brush the stars and edges with the milk, before cooking in the oven for 20-25 minutes until golden brown. Transfer to a wire rack to cool and dust with icing sugar if desired.
Mix the mincemeat with the Mixed Spice and add a teaspoon of mincemeat to each base, don’t overfill otherwise they will explode.
Brush the lids with milk and place on top of the bases, milk-side down, press gently to seal the edges. Brush the top of the lids and edges with milk and pierce with a sharp knife.
Mix the sugar and Cinnamon together in a small bowl and sprinkle over the mince pies.
Cook in the oven for 20-25 minutes, until golden brown.
Transfer to a wire rack to cool.