Mince pies may be available everywhere this time of year, but it is well worth making your own homemade treats for friends and family to enjoy!
Mark Stower, Director of Food and Service
- Preparation time: 40 mins plus chilling time
- Cooking time: 20 mins
- Serves: 12
Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed. Add the orange zest and chopped cherries and mix well.
Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs. Then slowly add the eggs. (If you don’t have a food processor, rub the butter into the dry ingredients by hand and then stir in the eggs.)
Bring the mixture together with your hands, wrap in cling film and chill for an hour in the refrigerator.
Spread a small amount of flour over a work surface and thinly roll out the pastry. Use a fluted pastry cutter to cut out 12 circles (large enough to fill the base of the prepared tin). Press gently into each hole, then fill with the mincemeat.
Cut out another 12 slightly smaller circles and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes.
Preheat the oven to 200°C / 400°F / Gas 6. Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm.
Using wholemeal flour in the sweet shortcrust pastry provides extra fibre to these delicious traditional Christmas treats.
Dr Juliet Gray, Company Nutritionist