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


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