British Mince Pies (Delia Smith)

I made the very lovely Pate Sablee Mince Pies last time, and we finished eating the whole batch for quite a while now… so time for another batch! I think I’ll be doing another batch before Christmas too… also planning to make Stollen!

Anyway, this time the recipe is A LOT EASIER. It has only got 4 ingredients for the pastry.

In Process:

no images were found

12 oz (350g) plain flour
3 oz (75g) lard
3 oz (75g) butter
pinch of salt


  1. Preheat oven to gas mark 6 / 200’C / 400’F
  2. Sift the flour and salt into a big mixing bowl.
  3. Rub the fat into it until it resembels fine crumbs.
  4. Add just enough cold water (a bit at a time) to mix to a dough that leaves the bowl clean.
  5. Wrap in cling film, put it in the refrigerator for 20-30 minutes.
  6. Roll half of it out as thin as possible, cut out some 3 inch rounds with a cutter.
  7. Do the same for another half of pastry, but cut using the 2.5 inch cutter.
  8. Grease the patty tins and line them with the larger rounds. Fill with mincemeat.
  9. Dampen the edges of the smaller rounds with water and press them lightly into position to form lids.
  10. Brush with milk and make three slashes in the tops. Bake for 25-30 minutes.
  11. Cool on a wire tray and sprinkle with icing sugar.

REMEMBER to dampen the edges when you put the lids on! I forgot this step and my lids didn’t stay on during cooking… mincemeat had a merry escape and it’s all very sticky. I had a hard time getting them out of the tin and I destroyed one… so please, please remember to DAMPEN! Excuse me for the shouting. 🙂

Verdict: My opinion is that I prefer the ones with pate sablee, not only because they’re incredibly short, also because they are sweet (pate sablee has got icing sugar in it). Whereas this one is very, very easy to make, almost fool proof. But it’s just quite plain when compared with the other one. However, J reckons they are both as good, so please, go ahead and make them. The actual preparation time is about half an hour I’d say, plus half an hour in the fridge and half an hour in the oven, it’s not hard is it!

Leave a Reply

Your email address will not be published. Required fields are marked *