Delicious mini mince pie recipe

A dusting of icing sugar perfectly finishes off these mini mince pies

I prefer my mince pies to be mini and made with sweet orange pastry

Delicious mini mince pies being dusted with icing sugar

Mini mince pies

I have to confess Mince Pies weren’t my favourite Christmas food until I developed my Sweet Mini Pies. Now I find them hard to resist! Making the pies with sweet orange flavoured pastry in mini muffin tins and topping them off with pastry stars produces a small mouthful of fruity deliciousness. 

Cook Time: 60 mins

Makes: 12

Ingredients:

• 225g Plain flour

• 40g lard (gives a crispy result)

• 70g butter

• 75g icing sugar

• Zest and juice one orange

• A jar of really good mincemeat 

• Either a little milk or beaten egg for glazing 

  
  

Method:

1. Rub the butter and the lard into the flour with your hands until it resembles fine breadcrumbs 

2. Add the icing sugar and orange zest and enough orange juice to form a firm dough for rolling out

3. Roll the dough out onto a lightly floured surface to a 2-3 mm thickness

4. Lightly butter the muffin tins

5. Cut 5cm discs and line the tins

6. If you have some brandy add a little to the mincemeat, it helps to make it lovely and rich

7. Place about half a teaspoon of mincemeat into each pastry case 

8. Re-roll the rest of the pastry and cut 12 stars with a star pastry cutter to fit the muffin tins and place on top of the mincemeat

9. Place the muffin tins in the fridge for 15 minutes to chill before baking 

10. Heat the oven to 200c/180 fan

11. Brush the stars with either a little milk or beaten egg wash

12. Place in the oven and bake for 10-15 minutes until the pies are golden brown

13. Remove the pies from the oven and let them rest for 5 minutes before carefully removing them from the tins with a small knife 

14. Let them cool on a wire rack 

15. Lightly dust with icing sugar 

    
    

    Now enjoy with a glass of warm Mulled Wine. Happy Christmas!🎄

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About the author

Sue Davie is a qualified home economist, Cordon Bleu trained cook, and seasoned food stylist. With over 30 years of experience across television, print, and live demonstration, her credits span from the BBC’s original Food Programme to Netflix’s The Crown. Whether she’s testing recipes, styling for the camera, or cooking for a crowd, Sue brings expertise, warmth, and a cook’s intuition to every project she touches.