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CHRISTMAS MINCE PIES

Introduction & method

Mince pies are the essence of Christmas for me. Little tarty things, crispy buttery pastry containing a dollop of fruity, boozy mincemeat (mincemeat recipe here). The name, misleading though it is, possibly comes from a time when all food was called 'meat'.

Christmas Mince Pies Recipe

MAKE THE PASTRY


Or buy it if you must, you wimp. I use hot water pastry for my pies - it's quick and easy to make and tastes delicious. I use butter in the pastry.

Chop the butter into cubes and chuck them into a small pan with the boiling water. In a mixing bowl, combine the flour and salt. When the butter has melted into the water, stir the mixture into the flour. You may need to take the pastry out of the bowl and knead it a bit to get everything nicely mixed.

Leave the pastry to cool down to room temperature. If you're in a hurry (aren't we always?), wrap it in plastic film and stick it in the fridge or freezer.

MAKE THE PIES


Preheat the oven to 230°C (450°F).
You'll need a bun tray to make the pies. Butter each indentation. Roll out the pastry quite thinly and use a cookie cutter that's a bit larger than the indentations in the tray to cut out the bases. Your lids can be any shape you like, and have a cutter for. Mine are usually square with wrinkly edges.

Press each pastry base into the dents in the tin. Place a disc of pastry in each one, pressing them down to the bottom, and then spoon in a dollop of mincemeat. Moisten the corners of each lid and press them down onto the base.

Brush with egg-wash (a beaten egg plus a little milk) all over the top and around the rim of each pie, and then sift caster sugar on top of each pie. Bake for 25-30 minutes.

When your pies are nice and golden, remove them from the tray and place on a cooling rack. Sprinkle again with caster sugar.

Congratulations, you just made the taste of a British Christmas!



The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Christmas Mince Pies on YouTube.

 
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Ingredients & Info


PASTRY
•  250 grams plain white flour
•  0.5 tsp salt
•  100 grams unsalted butter
•  125 ml boiling water
•   FILLING
•  200 grams mincemeat

PLUS
Extra butter to grease the tin, beaten egg to glaze the pies, caster sugar to decorate.

UNITS:
Metric
Imperial
US (cups, sticks, etc)

Makes 12 mince pies
Prep time: 15 minutes.
Cooking time: 30 minutes.
Total time: 45 minutes.

Watch the video on YouTube