Wholemeal mince pies - recipe

Wholemeal mince pies

  • Prepare

  • Serves

  • Cook

  • Skill



For the pastry

For the filling

For the topping

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  1. 1

    Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.

    For this step you'll need:

    • 250g Plain wholemeal flour
    • 60g Butter (unsalted) cold
    • 60g Lard cold
    • pinch Salt
  2. 2

    Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs (or blend it in a food processor).

  3. 3

    Add 3-4 tbsp ice cold water , gradually stirring it into the dough with a knife until it just sticks together. If necessary add a little more water until the dough sticks together.

    For this step you'll need:

    • 4 tbsp Water ice cold
  4. 4

    Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.

  5. 5

    Preheat the oven to 220°C (fan 200°C, gas mark 7). On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 8cm fluted cutter and stamp out 12 circles and use to line a 12-hole bun tin. Place a heaped tsp of mincemeat into each pastry case.

    For this step you'll need:

    • 300g Mincemeat
  6. 6

    On a lightly floured surface, roll out the remaining pastry and either using a 7cm fluted cutter to stamp out lids, or use a star cutter to make a pastry star to place on top of the mincemeat.

  7. 7

    Bake for about 15 minutes until golden brown. Remove from the tin, sprinkle with icing sugar and serve warm or cold.

    For this step you'll need:

    • Icing sugar to dust

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