Mince Pies

Preparation info

  • Makes

    2 dozen

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The unusual pastry adds to the attraction of these delicious mince pies. They can be baked 1–2 days before serving and should be stored in an airtight tin.


  • 275 g/10 oz plain flour
  • 25 g/1 oz ground almonds
  • 175 g/6 oz butter
  • 75 g/3 oz castor sugar
  • finely grated rind of ½ lemon
  • 1 egg yolk
  • 3 tablespoons milk


    Sift the flour into a mixing basin and add the ground almonds. Add the butter, cut in small pieces, and rub into the mixture evenly. Add the sugar and grated lemon rind. Lightly mix the egg yolk and milk and stir into the dry ingredients. Mix to a fairly firm dough, turn out on to a lightly floured board and knead until smooth. Chill for 30 minutes before using.

    Roll out the pastry on a lightly floured working surface and using a floured plain or fluted cutter stamp out 48 circles of pastry. Place 24 of these in lightly greased tartlet tins – prepared in batches if necessary. Mix the mincemeat with the brandy and place a teaspoonful of the mixture in the centre of each pastry circle. Take care not to overfill the pies. Damp the edges of the pastry and cover each one with a pastry top. Seal the edges and snip two slits in the top of each with a pair of scissors. Place in the centre of a moderately hot oven (200°C., 400°F., Gas Mark 6) and bake for 15–20 minutes or until golden brown. Dust with icing sugar and serve hot.