Sweet Shortcrust Pastry Mince Pies
Here's how to make the best sweet shortcrust pastry perfect for mince pies. This recipe is quick, easy and so tasty.
Equipment
Ingredients
Sweet Shortcrust Pastry
- 350 g Plain Flour
- 230 g Butter
- 100 g Sugar Or Icing Sugar
- 2 tbsp Water Or Milk
Mince Pies
- 400 g Mincemeat
- 1 Egg Or Milk (To Wash Pastry)
- 3 tsp Demerara Sugar (Optional)
Instructions
To Make Sweet Shortcrust Pastry
- Add flour and sugar to a food processor and process until it's evenly distributed.By Hand: Pour flour and sugar into a large mixing bowl and mix until it's evenly distributed.350 g Plain Flour, 100 g Sugar
- Add butter to the food processor and process until the mixture resembles fine breadcrumbs.By Hand: Slice butter into small cubes, rub it into the flour and sugar mixture using your fingertips until it resembles breadcrumbs.230 g Butter
- Add a few tablespoons of water (or milk) and mix together until the pastry dough has formed. Use your hands to bind the dough together.2 tbsp Water Or Milk
- Wrap the sweet shortcrust pastry in cling film and leave it to chill in the fridge for at least 15 minutes. This will make rolling the dough so much easier as it will be less sticky.
- At this time, preheat your oven to 180°C (gas mark 4, 160°Fan) and grease a holed mince pie tin with oil or butter.
To Make Mince Pies
- Using a rolling pin, roll out the pastry on a lightly floured surface. The pastry should be around 5mm (0.5cm) thick (they puff out in the oven).
- Get a round fluted cookie cutter preferably 7.4cm or 7.5cm and cut out bases from the pastry. Place the bases into your holed mince pie tin and gently press them down.
- Add a tablespoon of mincemeat to the centre of each base.400 g Mincemeat
- Add a little bit of egg or milk around the edges of the pastry and top with lids. For circle lids, I used a smaller 6cm to 6.8cm fluted cookie cutter. Press down gently to seal the lids to the bottom of the pastry.1 Egg
- Lightly brush the pastry with egg or milk for a golden colour, then sprinkle with demerara sugar (this is optional). Bake in the oven for 20 minutes or until golden.3 tsp Demerara Sugar
- Leave the mince pies to cool down for at least 5 minutes, then dust with icing sugar and enjoy!
Video
Notes
If the pastry gets soft, place it back into the fridge for a few minutes to harden. I like to split the dough into two and keep half the dough in the fridge whilst I make the bases, then use the remaining dough to make lids.
Nutrition
Calories: 188kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 155mgPotassium: 18mgFiber: 1gSugar: 15gVitamin A: 239IUCalcium: 5mgIron: 1mg
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