Mince Pies

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]



For the pastry:

12 oz (350 g) plain flour
3 oz (75 g) lard (or your choice of vegetable fat) 3 oz butter
Pinch of salt
Cold Water



1 1/2 lb (700 g) mincemeat **(Make your own homemade mincemeat. I have a recipe HERE for you to use!)


For the top:

Icing Sugar

[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]



  1. Preheat the oven to 400 F degrees (200 C). Make up the pastry and allow it to rest for 20-30 minutes. Then roll half of it out to about 1/8 inch (3 mm) thick and cut it out into 3 dozen 3 inch (7.5 cm) rounds, gathering up the scraps and re-rolling again. Then do the same with the other half of the pastry, this time using the 2 1/2 inch (6 cm) cutter.
  2. Now grease the (muffin, cupcake or individual pie) tins lightly and line them with the large rounds; fill these with the mincemeat (not too much – only to the level of the edges of the pastry).
  3. Now dampen the edges of the smaller rounds of pastry with water and press them lightly into position to form lids, sealing the edges. Brush each one with milk and make about three snips in the top with a pair of scissors.
  4. Bake near the top of the oven for 25-30 minutes until they are a light golden brown. Then cool them on a wire tray and sprinkle with sifted icing sugar. Store the cooled mince pies in an airtight tin and warm them slightly before serving.

[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

Leave a Reply

Your email address will not be published.