Mince pies

It wouldn’t be Christmas without a mince pie. I like to serve them warm from the oven with a little Bailey’s extra thick cream


  • 300g plain flour
  • 150g unsalted butter (cut into cubes)
  • Water
  • Mince meat
  • Milk


Add the butter to the flour and rub it between your fingers and into the flour. Keep rubbing until the mix resembles breadcrumbs.

Add a small drop of water and mix together. Keep adding a little water at a time, until the mixture comes together to form a stiff dough and leaves the bowl mostly clean.

On a lightly floured surface, roll the pastry out as thin as possible – 1 or 2 mm is best. Cut rounds for the bases using a pastry cutter and place into cupcake cases.

Fill the base with mince meat and top with either smaller cut rounds or stars. Where the pastry top and base meets, use a little milk to seal the edges.

Brush with a little milk and cook in the centre of a pre-heated oven at 180 degrees for about 15 minutes, until golden in colour.

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