Description
A classic British Christmas treat made with buttery shortcrust pastry and rich, fruity mincemeat—perfect for festive baking and sharing.
Ingredients
300 g plain flour
50 g caster sugar
¼ tsp cinnamon (optional)
180 g unsalted butter, cold
½ tsp orange extract (optional)
1 large egg
625 g mincemeat (homemade or shop-bought)
Instructions
In a mixing bowl, combine plain flour, caster sugar, and cinnamon (if using).
Add the butter and rub it into the flour mixture with your fingertips or pulse in a food processor until it resembles fine breadcrumbs.
Add the egg and orange extract. Mix until it comes together to form a dough. Shape into a disc, wrap in clingfilm, and chill for 30 minutes.
Preheat oven to 200°C Fan / 425°F / Gas Mark 7. Lightly grease a muffin tin and add strips of baking paper for easy removal.
Roll out the dough on a floured surface to about 2mm thickness. Cut out 10cm rounds and press into the tin to form the pie bases.
Fill each base with mincemeat.
Roll out the remaining dough and cut out 7cm lids or stars. Place on top of the pies. If using round lids, cut a slit in the top for steam to escape.
Bake for 20–25 minutes or until golden and bubbling.
Cool in the tin for 10 minutes, then remove using baking paper strips.
Dust with icing sugar before serving.
Notes
Use cold butter or baking spread (like Stork) for best pastry texture.
Cinnamon and orange extract in the pastry are optional but add festive flavor.
You can use store-bought pastry and/or mincemeat for convenience.
Weigh ingredients with digital scales for best accuracy and results.
Always use proper measuring spoons (not eating utensils) for teaspoons and tablespoons.
Store in an airtight container at room temperature for 5–7 days.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert, Christmas Recipes, Baking
- Method: Baking
- Cuisine: British
