Mince pie recipe

This is my mums famous mince pie pastry recipe, and it turns out it was originally my nannie’s.  Apparently when my mum was small, my nannie used to go to a sewing group and one Christmas someone brought some mince pies, and everyone wanted the recipe.  The lady was a bit reluctant but then gave it to them in the end.  Her son was a chef at the Dorchester Hotel in London, and this was their mince pie pastry recipe.  It is a very short pastry, but you can roll it out and play with it as much as you want to without it getting spoilt.  It is also pretty much fool-proof!finished mince pies


Makes around 30 mince pies

  • 4 oz margarine
  • 4 oz trex (vegetable fat)
  • 6 oz self raising flour
  • 6 oz plain flour
  • 1 oz sugar
  • pinch of baking powder
  • mincemeat (we made ours a bit more luxurious by adding a slug of amaretto)
  • have some cold water handy, just in case
  • You will also need some small cake cases and bun tins


  1. Preheat oven to 200-220 deg c and put the cake cases in the tins ready.
  2. Cream the margarine, trex and sugar together in a big bowl.
  3. Measure out and then sieve the flours into the creamed mix.
  4. Bring together the mix, kneading it gently.  If needed, add a drop of cold water but our mix was fine without.  My mum says she very rarely adds the water. rolling pastry
  5. Roll out the mix on a lightly floured board, and cut out 68 mm rounds for the bottoms and 58 mm for the tops.
  6. Put the pastry bottoms in the cases, add a teaspoon of mincemeat and put the smaller pastry round on top. filling mince pies
  7. Bake for 10 minutes and then check to see how the are getting on.  They should be cooked after 15 minutes and be ever so slightly golden.

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