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Mince pies

Mince pies

Ingredients 6
Servings 12
Time 25 mins


  • 400
    fruit mince
  • 30
    orange juice
  • 15
    grated lemon zest
  • 1
    apple, peeled and grated
  • 400
    short crust pastry, thawed
  • 50
    icing sugar



Preheat the oven to 175°C. Grease a 12-hole mini muffin tin.

In a bowl, mix together the fruit mince, orange juice, lemon zest and grated apple.

Cover and set aside.

Roll out two thirds of the pastry on a lightly floured surface.

Use a round cutter (about 7cm diameter) to cut the bases.

Gather together the off-cuts and roll out again to make more bases.

Line each cup with a pastry circle, pressing the pastry into the tin and up the sides.

Spoon in fruit mince, leaving the top 3mm of the pastry bottoms clean and clear of fruit mince.

Roll out the remaining pastry, use a star shaped cookie cutter, cut out pastry for the tops.

Press to join the tops to the edges.

Bake for 18 to 20 minutes until the pastry is lightly golden.

Remove from oven and leave to cool for 15 minutes before removing from the tins.

Dust with icing sugar before serving. 



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