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Mary Berry's Mince Pies

Buttery shortcrust mince pies filled with spiced mincemeat, a classic Christmas bake.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 24 pies
Ingredients Method

Ingredients
  

  • 350 g plain flour
  • 250 g cold unsalted butter cubed
  • 100 g icing sugar
  • 1 egg beaten
  • 1 orange zested, optional
  • 600 g mincemeat shop-bought or homemade
  • 2 tbsp brandy or rum optional
  • 1 egg beaten, for glazing
  • icing sugar for dusting

Method
 

  1. Rub the butter into the flour and icing sugar until it resembles fine breadcrumbs. Bring together with the beaten egg and orange zest. Wrap and chill for at least 30 minutes.
  2. Stir the brandy or rum through the mincemeat if using.
  3. Roll out the pastry to 3mm thick, cut circles and press into a muffin tin. Fill each with a heaped teaspoon of mincemeat.
  4. Cut star lids from the remaining pastry, place on top, brush with beaten egg, and bake at 200°C (180°C fan) for 15-20 minutes until golden. Cool then dust with icing sugar.