Mince Pies

The combination of melt-in-the-mouth pastry and rich fruit make mince pies a strong contender for the ultimate Christmas bake. These star-shaped festive treats are packed with an indulgent fruity filling and plenty of ground cinnamon to bring out the quintessential Christmas flavours. These are irresistible with a dollop of cream!

Top tips: Add a sprinkle of Schwartz cinnamon and a little grated orange zest to your pastry to make it extra Christmassy. These mince pies can be kept in an airtight container for 2-3 days, or can be frozen and re-heated to be served warm.

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15 mins Prep Time 25 mins Cook Time
15 mins Prep Time
25 mins Cook Time
  • Pre-heat oven to 180°C, 350°F, Gas Mark 4.

  • 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.