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Mince Pies

By Steve Farrant.

Prep 20 mins / Cook 12 mins


Serves 24


  1. Heat the oven to 180°C.
  2. Add the eggs to the sugar and lightly mix, just so the sugar starts to dissolve.
  3. Grate the cold butter into the flour and rub it in with your fingers.
  4. Add sugar and egg mixture to the flour mixture and mix gently until it just comes together. Be careful not to overwork the dough at this point.
  5. Gently firm the dough into a ball with your hands. You may need a little more flour. It should be like a dry pasta dough, but not so dry that it can't be rolled.
  6. Roll the dough out quite thinly, a few mm thick should do.
  7. Use a cutter to cut the dough into circles and place into your baking tin.
  8. Spoon a teaspoon or so of mixture into each mince pie.
  9. Use a slightly smaller cutter to cut lids for the mince pies. Place a lid on each mince pie and gently crimp the edges to seal. Prick each lid with a fork to allow steam to escape.
  10. Bake the mince pies for 10-12 minutes, 15 minutes at the absolute most as they colour quickly. The mince pies should be a light golden colour, not pale or dark.
  11. Remove the mince pies from the tins and cool on a wire rack.