Deep-Filled Mince Pies

There’s no denying it – Christmas is in full swing! And is there anything more ‘Christmassy’ than a good old mince pie? No, we don’t think so either.


  • 225g cold butter, cubed
  • 350g plain flour
  • 100g icing sugar
  • 410g jar mincemeat


  1. Begin by heating your oven to 200°C / 180°c Fan / Gas Mark 6. Take a food processor and whizz together the butter, flour and icing sugar until it comes together into a ball.
  2. Turn it out the dough, knead lightly for a couple of minutes and then cut into 12 equal pieces. Now, taking one piece of dough at time, cut off two-thirds and press into the base of a muffin tin hole. Repeat with each piece of dough until you have 12 open pie cases.
  3. Spoon the mincemeat into the pastry cases.
  4. Take the remaining 12 smaller pieces of dough, roll into a ball and flatten to make disc. You can either leave as a circle, or cut a shape out with a cookie cutter. Lay one piece on top of each pie, then prick the top to allow any steam to escape.
  5. Bake for 12-15 minutes until golden, then allow to cool in their tin. Once cool, remove from the tin, dust with icing sugar and serve.

Lead image: Mariha-kitchen via Getty images.