The Farm at Al Barari

Traditional British Mince Pies

Traditional British Mince Pies


  • 1h
  • 16

- 350g plain flour

- 1 pinch of salt

- 225g cubed butter

- 1 beaten egg

- 1 jar of mincemeat

- Cold water as required


Preparing the pastry

- Pre-heat the oven to 200C.

- Place the flour, butter, and salt into a large, clean bowl (rub the butter into the flour with your fingertips until the mixture has the texture of rough sand).

- Stir the egg into the mixture.

- Add cold water, one teaspoon at a time, and stir until the mixture binds but is not sticky.

- Wrap the dough in cling film and chill for a minimum of 15 minutes (30 minutes max).

Assembling the pies

- Choose a tin according to the size of the tart you want.

- Dust your work surface lightly with a little flour.

- Roll out two-thirds of the pastry to 3mm thick.

- Cut circles to line the cups of your tin.

- Fill the pastry lined tins two-thirds full with mincemeat.

- Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids.

- Dampen the edges of the tart bases with a little cold water and press the lids on.

- Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape.

- Bake inside the pre-heated oven for 20 minutes.

- Remove from the oven and sprinkle with the icing sugar.