Mince Pies

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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The following recipe uses a large proportion of butter and makes wonderful mince pies. This amount will make about six mince pies.


  • oz (65 g) potatoes, cleaned, cooked and puréed
  • 4 oz (110 g) self-raising flour
  • ½ teaspoon salt
  • 6 oz (175 g) butter
  • 1 teaspoon cold water
  • Mincemeat for filling
  • A little milk
  • Caster sugar for sprinkling
  • Icing sugar


Sift the flour and salt into the potato and rub in the butter with your fingertips. Bind with the water, wrap in cling film and put in the fridge for an hour.

Roll out the pastry on a floured board and, using a pastry cutter, cut into twelve circles. Grease six patty tins and line with half of the circles. Put a heaped teaspoon of mincemeat in each. Brush the underside of the remaining circles with milk and cover each little tart, pressing down the edges firmly. Brush the tops with milk and sprinkle with a little sugar. Prick the pastry tops with a fork two or three times. Bake in the centre of a preheated oven (gas mark 6/400°F/200°C) for 15–20 minutes until the pastry is golden. Dust with sifted icing sugar before serving.

‘I appreciate the potato only as a protection against famine, except for that I know of nothing more eminently tastleless.’

From La Physiologie du Goût, by Brillat-Savarin, 1826.

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