Christmas mince pies


  • 2 tbsp unsalted butter, softened
  • 12 tsp mincemeat
  • Demerara sugar, to top
  • Icing sugar, to decorate

Shortcrust pastry

  • 150g (1 ¼ cups) plain flour, plus extra for dusting
  • 85g ( cup) unsalted butter, chilled, cut into cubes
  • 800g (4 cups) chopped tomatoes
  • 1 egg, beaten with a pinch of salt
  • 25ml (1 fl oz) chilled water

1. Make pastry

  • Ask your adult to help you make the pastry as we are using a blender. Place the flour and butter into the blender and blitz until you have a sandy texture.
  • Add half of the beaten egg and blend again to mix it in. Save the other half of the egg in the fridge for later!
  • Finally, add the water bit by bit and blend until the mixture has mostly come together into a dough – do this part slowly as you might not need all the water!
  • Sprinkle a work surface with some flour, then empty the blender container out onto it. Use your hands to bring the dough together into one big ball, wrap it in cling film, then place it in the fridge for at least 30 minutes.

2. Make mince pies

  • Pre-heat the oven to 200ºC (400ºF) and use the softened butter to grease up the cupcake tray – this is so you can get your pies out easily once they're ready!
  • After the pastry has rested, unwrap it and place on a work surface sprinkled with flour. It's time to roll! Use your rolling pin to roll out the pastry until 3mm thick.
  • Use a 6cm cutter (or you can cut around something the same size, like an egg cup) to cut out 12 circles. Use a small star cutter to cut out 12 star lids and place them on the tray in the fridge until you need them.
  • Carefully line a mini cupcake tin with the pastry circles. If you have any holes, you can patch them up with bits of leftover pastry.
  • Place a teaspoon of mincemeat in each pie – don't overfill the cases or they'll become a sticky mess! Carefully place a star lid on top of each pie.
  • Lightly brush each pie with the leftover egg. Before baking, sprinkle each one with a little bit of sugar.
  • Ask your grown-up to pop the tray in the oven and bake the pies for 10–12 minutes. Leave them to cool for a few minutes, then remove and dust with icing sugar.

This recipe is featured in Calvin & Kaison's Krazy Cookbook

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