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Traditional Mince Pies
Traditional Mince Pies is a modern British recipe for a classic mince pie with a pastry base, mincemeat filling and a pastry lid. The full recipe is presented here and I hope you enjoy this classic British version of: Traditional Mince Pies.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
35
Rating: 
Tags : Baking RecipesCake RecipesCake RecipesBritish Recipes
Traditional Mince Pies: A British recipe for a mince pie with a pastry base, mincemeat filling and a pastry lid.
Ingredients:
100g butter
100g margarine
50g lard
450g self-raising flour
1 egg, separated
cold milk, to bind
675g mincemeat (eg this site's
citrusy mincemeat), to fill
caster sugar, for dusting
Method:
Sift the flour into a bowl. Dice the butter, margarine and lard then add to the flour. Rub the fats into the flour until the mixture resembles fine breadcrumbs.
Work in the egg yolk, then add just enough milk to bring the ingredients together as a firm dough. Turn out onto a lightly-floured work surface and knead until smooth and elastic. Form into a ball, cover with clingfilm (plastic wrap) and chill in the refrigerator for 20 minutes.
Turn the chilled pastry out onto a floured work surface and roll out thinly. Using a 7cm diameter fluted cutter cut out 35 bases from the pastry. Re-roll the remaining pastry and cut out 35 tops with a 6cm diameter fluted cutter.
Use the bases to line the wells of patty tins. Fill with the mincemeat then top with the smaller pastry rounds. Dampen the edges of the pastry with milk to help seal them.
Beat the egg white and use to brush the tops of the mince pies. Dust with caster sugar then transfer to the centre of an oven pre-heated to 200°C and bake for about 18 minutes, or until the pastry is golden brown and cooked through.
Remove from the oven and allow the mince pies to cool in the patty tins for 10 minutes before transferring to a wire rack to cool further.
Serve either warm or cold.
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