Traditional Mince Pies

Method

1. For the pastry, place the flour and sugar in a large bowl and using your fingers, gently rub in the butter and lard until it resembles breadcrumbs (or place in food processor and whiz until it resembles breadcrumbs).

    

   If you prefer to follow along step by step with a video, this clip shows you how to make your shortcrust pastry. 

   • 500g Plain White Flour (We use Allinson)
   • 3 tbsp Unrefined Golden Caster Sugar (We like Billington's)
   • 200g Unsalted Butter (Chilled & Cubed)
   • 75g Lard (Chilled & Cubed)

2. Add 2-3 tbsp of ice cold water, a little at a time, until it comes together in a soft dough. Knead gently into a ball, wrap in cling film and chill for 15 minutes.

   • 3 tbsp Ice Cold Water

3. Preheat the oven to 220 °C (fan 200°C, gas mark 7). On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 7.5 cm fluted cutter and stamp out 24 circles and use to line 2 x 12 hole bun tins.

4. Place a heaped tsp of mincemeat into each pastry case.

   • 600g Mincemeat

5. On a lightly floured surface, roll out the remaining pastry and using a 7cm fluted cutter, stamp out 24 lids and place on top of the mincemeat.

6. Bake for about 15 minutes until golden brown. Remove from the tins, sprinkle with icing sugar and serve warm or cold.