Ingredients for Christmas Mince Pies
- Butter
- Brown Sugar
- Raisins
- Sultanas
- Black Currants
- Candied Peel
- Granny Smith Apple
- Glace Cherries
- Cinnamon
- Mixed Spice
- Nutmeg
- Brandy
- Cake Flour
- Cornflour
- 50g icing sugar, for dusting
- 1 egg, beaten
- Vanilla Extract
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How to Make Christmas Mince Pies
- Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Roll out the shortcrust pastry on a lightly floured surface to about 3mm thickness.
- Using a 7.5cm round cookie cutter (or similar), cut out circles of pastry.
- Press half of the pastry circles into a mini muffin tin, ensuring the pastry goes up the sides.
- Fill each pastry case with approximately 2 tablespoons of mincemeat.
- Top each mince pie with a remaining pastry circle, pressing the edges firmly to seal.
- Crimp the edges decoratively with a fork.
- Brush the top of each mince pie with the beaten egg mixed with milk.
- Bake for 20-25 minutes, or until the pastry is golden brown and the mincemeat is bubbling.
- Let the mince pies cool slightly in the tin before carefully removing them.
- Dust with icing sugar and garnish with sprinkles or candied fruit (optional).
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
81g
Fat
50g
Carbs
14g