Wholemeal Mince Pies

  • Total Time

    50m
    • Prep Time

      35m
    • Bake Time

      15m
  • Serves

    12

  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian
  • 0 Reviews

    No ratings yet

Our alternative Mince Pies make a change from the usual at Christmas. The normal flour for mince pies is plain white flour but we've put together this recipe using wholemeal flour to make the shortcrust.

A wholemeal pastry Mince Pie is a little heavier than a traditional Mince Pie but you get a nice rounded flavour from the pastry. 

We often get asked how to cook mince pies and how long to cook mince pies for. The long and short of it is that it really depends on the type of oven you have (fan assisted or gas), the type of pastry you are using and also the size of Mince Pie you'd like to make. For a rough estimate on cooking time we suggest around 15-20 minutes or until the egg washed lids are a lovely golden brown.
 

Method

  1. Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.

     

    This video shows you how to make the pastry if you prefer to watch instead of read. 

    • 250g Allinson Plain Wholemeal Flour
    • 60g Unsalted Butter (Chilled)
    • 60g Lard (Chilled)
  2. Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs (or blend it in a food processor).

  3. Add 3-4 tbsp ice cold water , gradually stirring it into the dough with a knife until it just sticks together. If necessary add a little more water until the dough sticks together.

    • 4 tbsp Water (Ice Cold)
  4. Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.

  5. 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 8cm fluted cutter and stamp out 12 circles and use to line a 12-hole bun tin. Place a heaped tsp of mincemeat into each pastry case.

    • 300g Mincemeat
  6. On a lightly floured surface, roll out the remaining pastry and either using a 7cm fluted cutter to stamp out lids, or use a star cutter to make a pastry star to place on top of the mincemeat.

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

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