We asked our Good Food experts to share tips for making the perfect mince pies. Here are our top suggestions for the perfect mince pie.
Keep your hands relaxed
Sarah Cook, the food writer, says: “Light, crumbly and delicate pastry is in order.” Keeping the pastry cold as you work is essential, whether making it yourself or buying it. Cold hands and a marble rolling pin will help.
Try out our easy-to-make mince pies to improve your pastry skills.
Do not overwork the pastry
Sarah Cook: “Try not to overwork the pastry. If you are re-rolling the trimmings, do so with as little effort as possible. The more you roll, knead, or work your pie, the harder it will become as the gluten develops.
Try this tip when you make Paul Hollywood’s classic mini pies.
Get ahead
Cassie Best, food editor: A great trick is to make a large batch of mince pies that can be baked from frozen. You need to shape them into their tins and freeze them until they are set. Then, pop them out of the container into a freezer bag or storage box, then return them to the freezer. Repeat this process until the dough has been used. You can cook them by placing (however many) of the frozen trays back in their trays and cooking as per the recipe. Add an extra five minutes.
These Jewelled Mince Pies can be frozen and are a lovely addition to any holiday spread.
Add some Rum
Adam Russell, food writer: “Add a shot or two of gold rum into the mincemeat mix. The older the rum, the better.” It adds a pleasant warmth to the pies.
You can serve our traditional recipe for mincemeat with delicious brandy and vanilla butter.
Modernize them
Barney Desmazery, the editor of Skills & Shows, says: “I like to mess around with the traditional mince pie. I use puff pasty to create delicious minced meat palmiers. Filo pastry is used for minced pie samosas.
Add some zest
Caroline Hire, food writer: “Add some grated orange zest to the pastry and sprinkle with cinnamon – it’s delicious!”
Try our orange cranberry and almond mince pies.
Try them with chocolate
Cassie Best: ‘Chocolate-orange mince pies are my ultimate indulgence. Add 100g of chopped dark chocolate, grated orange zest, and Grand Marnier to a jar-bought mincemeat. It’s naughty but good!
Gingerbread mince pies
Our chocolate chips and mince pies will delight all chocolate lovers.
What to serve with a mince pie
Everyone has their own opinion about what to serve with mince pies. Choose your favorite suggestion from the list below:
Homemade Custard
No-churn ice cream
Rich nutmeg ice cream
Brandy & vanilla butter
Whisky Cream
Brandy Syrup Cream
What our Facebook fans say
Sarah Richards Tapscott says: “Homemade mincemeat has half a pint brandy in it, hic!”
Frances Vickers says: “I dust mine with icing after baking with a star-shaped Viennese Whirl mixture. Mmm…’
Elaine Caulfield says: “Cream Cheese mixed with fresh orange juice, zest, and on top of mincemeat!” Yum!’
Mandy Cuthill says: “I dust my pastry with golden caster and bake. I always put a marzipan circle in the bottom, followed by my mincemeat. Delicious!’
Melanie Jenkins: “Use muffin tins to make them very large – it takes a lot more pastry and mincemeat but is worth it for an extra special treat.”
