Christmas Mince Pies
Prep time
Cook time
Total time
Remember “Pastry is cool in the making and hot in the baking” This quantity makes 18 mince pies. This is a delicate shortcrust pastry .
  • 500g/500ml cake flour (2cups)
  • 250g butter
  • 3ml salt
  • 1 egg yolk (use the white for brushing )
  • 50ml iced water
  • 1 Tablespoon white vinegar
  • Bottle of fruit mince
  1. Rub the flour , butter and salt together, or using a Magimix (I only make it this way) with the metal blade.
  2. Pulse the flour and salt together then add cold butter chopped into pieces, and pulse until combined to breadcrumb consistency.
  3. With a fork beat the egg yolk, water and vinegar together and add to the dry ingredients. Pulse in the Magimix again until it is a solid pastry. It takes only a few seconds to mix.
  4. This is a very wet mixture. Roll it into a ball and wrap with plastic wrap and put in the fridge for about 30minutes.
  5. Cut the mixture into half and roll out on a floured board.
  6. Cut with cookie cutters to shape of your baking tray.
  7. Fill with fruit mince
  8. With a pastry brush , wet the edges of the pies with water, so the top piece of pastry will stay attached to the bottom one.
  9. Cut toppings from pastry – either a circle , stars or strips if you like to see the fruit mince through
  10. Quickly whisk the white of the egg with a fork and brush onto the top of the pastry case to brown it.
  11. Cook at 220ºC for 10-15 minutes
Recipe by Shades of Cinnamon at