Easy mince pies
Follow my video guide to find out how to make these tasty mince pies, and print this version to recreate at home!
Prep Time15 mins
Cook Time15 mins
Cooling Time15 mins
Total Time30 mins
Servings: 12 mince pies
For the pastry
- 110 g margarine
- 225 g plain flour sieved
- 25 g caster sugar
- 1 orange zest
- 2 tbsp cold water
- 1 egg white beaten
- 1 tbsp caster sugar
Add the flour and Flora Buttery to a mixing bowl, and combine until they resemble fine breadcrumbs.
Add the sugar and orange rind to the bowl.
Add 2tbsp of cold water and mix until it comes together as a dough. Add more water drop by drop if necessary. If it feels too sticky, add some more flour.
Roll the dough into a ball and chill in the fridge for 15 minutes, to make it easier to work with.
Turn the dough onto a floured board, and cut into two. Save the second half of the dough to make tops for your mince pies (using the same method as the bases).
Cut out your mince pies using a cutter, reworking any leftover pastry until you have 12 bases.
Line your tin with your pastry cases.
Spoon the mincemeat into your pastry cases, and dab with a sprinkling of water.
Top your pastry cases with your pastry lids, rolled out slightly smaller for a better fit.
Press down around the edges of the lid so that it sticks, and cut a small slit to allow air to escape.
Brush the mince pies with your egg whites to glaze, and sprinkle with sugar.
Bake in the oven for 15-20 minutes at 200C (400F/180 fan).
Allow to cool on a rack for 15 minutes before serving.
Calories: 241kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 254mg | Potassium: 48mg | Fiber: 1g | Sugar: 24g | Vitamin A: 352IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg