Delia Smith Mince Pies Recipe

These classic mince pies are a Christmas favorite! Made with a buttery pastry and sweet mincemeat filling, they are perfect for festive gatherings. Serve them warm with cream or ice cream for a delicious holiday treat.

Ingredients Needed:

• 300g/10oz plain flour, plus extra for dusting
• pinch salt
• 150g/5oz fridge-cold butter cut into 1cm/½in dice
• 3 tbsp icing sugar
• 1 large free-range egg, beaten with 1 tbsp very cold water
• 300g/10½oz mincemeat
• To finish
• 1 medium free-range egg, beaten
• 1 tbsp caster sugar

How To Make Mince Pies Recipe?

1. Make the pastry: Add flour and salt to a food processor, then add the butter and pulse until crumbly. Mix in the icing sugar, then add the beaten egg and water. Pulse again until the dough starts to come together.
2. Chill the dough: Bring the dough together with your hands, wrap it in cling film, and chill for 20–30 minutes to prevent shrinkage.
3. Prepare the tin: Brush a 12-hole bun tin with melted butter and place it in the fridge while you roll out the dough.
4. Roll and cut the pastry: Lightly flour your work surface, then roll out the dough to about 4mm (⅛in) thick. Use a round cutter to cut 12 pastry discs slightly bigger than the bun tin holes.
5. Fill the pies: Press each pastry round into the tin and add 1 tbsp of mincemeat to each. Do not overfill, or the filling may leak out.
6. Make the lids: Cut out 12 smaller pastry lids. Brush the edges with beaten egg and place them on top of the pies, pressing gently to seal.
7. Add final touches: Brush the tops with egg wash, sprinkle with sugar, and make a small cut in the center to release steam.
8. Chill before baking: Place the pies in the fridge while you preheat the oven to 190°C.
9. Bake: Bake for 20–25 minutes until golden brown and crisp. Let them cool for 5 minutes before removing them from the tin.

Recipe Tips:

• Keep the butter cold: Use fridge-cold butter to make the pastry flaky. If the butter melts too much while mixing, the pastry will be tough instead of light and crisp.
• Chill the dough before rolling: Let the dough rest in the fridge for at least 20–30 minutes. This helps prevent shrinkage while baking and makes it easier to roll out.
• Don’t overfill the pies: Use just 1 tablespoon of mincemeat per pie. Overfilling can cause the filling to bubble over, making the pies stick to the tray.
• Seal the edges well: Press the pastry lid firmly onto the base to stop the filling from leaking out while baking. A light egg wash around the edges will help it stick.
• Make a small cut in the lid: A tiny cut in the top of each pie lets steam escape, preventing the pastry from cracking or bursting open in the oven.

How To Store Leftovers?

• Refrigerate: First, let the leftover mince pies cool to room temperature. Then, place them in an airtight container and store them at room temperature or in the fridge for up to 4 days.
• Freeze: Once cooled, arrange the mince pies in a single layer inside a freezer-safe container. Place baking paper between layers to prevent sticking. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 50mg
• Potassium: 60mg
• Total Carbohydrate: 32g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 3g

Delia Smith Mince Pies Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

250

kcal

These classic mince pies are a Christmas favorite! Made with a buttery pastry and sweet mincemeat filling, they are perfect for festive gatherings. Serve them warm with cream or ice cream for a delicious holiday treat.

Ingredients

• 300g/10oz plain flour, plus extra for dusting

• pinch salt

• 150g/5oz fridge-cold butter cut into 1cm/½in dice

• 3 tbsp icing sugar

• 1 large free-range egg, beaten with 1 tbsp very cold water

• 300g/10½oz mincemeat

• To finish

• 1 medium free-range egg, beaten

• 1 tbsp caster sugar

Directions

• Make the pastry: Add flour and salt to a food processor, then add the butter and pulse until crumbly. Mix in the icing sugar, then add the beaten egg and water. Pulse again until the dough starts to come together.
• Chill the dough: Bring the dough together with your hands, wrap it in cling film, and chill for 20–30 minutes to prevent shrinkage.
• Prepare the tin: Brush a 12-hole bun tin with melted butter and place it in the fridge while you roll out the dough.
• Roll and cut the pastry: Lightly flour your work surface, then roll out the dough to about 4mm (⅛in) thick. Use a round cutter to cut 12 pastry discs slightly bigger than the bun tin holes.
• Fill the pies: Press each pastry round into the tin and add 1 tbsp of mincemeat to each. Do not overfill, or the filling may leak out.
• Make the lids: Cut out 12 smaller pastry lids. Brush the edges with beaten egg and place them on top of the pies, pressing gently to seal.
• Add final touches: Brush the tops with egg wash, sprinkle with sugar, and make a small cut in the center to release steam.
• Chill before baking: Place the pies in the fridge while you preheat the oven to 190°C.
• Bake: Bake for 20–25 minutes until golden brown and crisp. Let them cool for 5 minutes before removing them from the tin.

Notes

• Keep the butter cold: Use fridge-cold butter to make the pastry flaky. If the butter melts too much while mixing, the pastry will be tough instead of light and crisp.
• Chill the dough before rolling: Let the dough rest in the fridge for at least 20–30 minutes. This helps prevent shrinkage while baking and makes it easier to roll out.
• Don’t overfill the pies: Use just 1 tablespoon of mincemeat per pie. Overfilling can cause the filling to bubble over, making the pies stick to the tray.
• Seal the edges well: Press the pastry lid firmly onto the base to stop the filling from leaking out while baking. A light egg wash around the edges will help it stick.
• Make a small cut in the lid: A tiny cut in the top of each pie lets steam escape, preventing the pastry from cracking or bursting open in the oven.