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Christmas mince pies

Have a merry Christmas while indulging in a traditional mince pie.

Recipe from: 12/1/2002 12:00:00 AM
Preparation time: 1 hour 15 minutes
Cooking time: 15 mins


  • 350
    cake or all-purpose flour
  • a pinch of salt
  • 125
    castor sugar
  • 175
    butter, cut into cubes
  • 6
    egg yolks, beaten
  • 250
    good-quality fruit mincemeat
  • 1
    apple, peeled and grated
  • 1
    each orange and lemon, grated rind
  • splash of brandy or rum
Servings: Change Serving


Place the flour, salt and sugar in a bowl.
Add the butter and work it in, using your fingertips.
Mix in the egg yolks briefly, just until the dough holds together.
Knead into a ball and leave to rest for 30 minutes.
Roll out the pastry on a floured surface.
Cut out rounds, using a 5 cm diameter cookie cutter, and stamp out small star shapes from the leftover pastry.
Press the pastry rounds into the hollows of tartlet tins.
Mix mincemeat, apple, rind and brandy or rum.
Drop 5 ml filling into each pastry case and top with a star shape.
Bake at 190 °C for about 15 minutes, or until the pastry is golden.
Cool on wire racks.
Serve warm, with a dollop of brandy butter or a dusting of icing sugar.
Make the pies in advance and freeze them.
When grating citrus peel or ginger, cover the side of the grater with cling film and grate over it. It's easier to lift off and you'll have a clean grater.

Read more on: bake  |  fruit



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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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