- Preheat the oven to 220⁰ C.
- Sieve the flour into a large bowl, then add the butter to rub together, creating a breadcrumb mixture. Next, add the caster sugar, salt and one egg. Stir well.
- Dust your work surface with flour, and place your mixture directly onto it, folding until the pastry comes together. Wrap in cling film and leave to chill in the refrigerator for 10 mins.
- Combine your mincemeat, satsumas, apple and lemon zest together into a bowl. Stir well.
- Roll out your cooled pastry and cut out 10 circular bases using a round pastry cutter. Place these bases into a muffin tray and add your mincemeat mixture to each base. Note: for deeper filled pies, halve this step.
- Repeat the method for cutting out 10 lids, placing them on top of the pies and glazing each pie with the beaten egg.
- Sprinkle the icing sugar on top of the pies and make a couple of small cuts in the tops of the lids.
- Place in the oven to bake for 20 mins until golden brown. Leave to stand for 10 mins to cool, and then your homemade mince pies are ready to serve.
- Serve and enjoy your homemade mince pies! (After setting aside a couple for Santa and Rudolf.)
Tips & Tweaks:
Craving a lighter homemade mince pie? Try using puff pastry instead of shortcrust.
They’ve been making homemade mince pies for centuries, but, like their seasonal cousin, the Christmas pudding, they were originally filled with actual meat such as lamb or duck. We’d recommend that you stick to our easy mince pie recipe for maximum taste and minimum confusion this Christmas.
Eaten as an after work treat (with a fresh cuppa, of course), a custard-drizzled dessert or a pre-dinner snack, there are countless ways to savour the results of our easy mince pie recipe. Pop into your local SPAR for all of your mince pie ingredients. For more Christmas inspiration and regular updates, sign up to our E-newsletter.
*Recipe adapted from Foodista, licensed under CC BY 3.0.