Jewelled mince pies

Step up the quality of your mince pies with this melt-in-the-mouth recipe

  • Prep:1 hrs 15 mins
    Plus 30 mins chilling
  • Serves 18
  • More effort

Nutrition per serving

  • kcal 149
  • fat 9g
  • saturates 4g
  • carbs 15g
  • sugars 3g
  • fibre 1g
  • protein 2g
  • salt 0.17g


  • 225g plain flour
  • 50g ground almonds
  • 140g butter, cut into small pieces
  • grated zest of 1 orange
  • 50g golden caster sugar
  • 1 egg yolk
  • 200g Jewelled mincemeat (see link below)
  • 1 egg white, lightly whisked
  • golden caster and icing sugar, for dusting


  1. Put flour, almonds, butter, orange zest and sugar in a food processor and whizz into crumbs. Add the egg yolk and a teaspoon of cold water and pulse to form a dough. Wrap in cling film and chill for 30 minutes.

  2. Preheat the oven to fan 180C/ conventional 200C/gas 6.Roll out the dough thinly and, with an 8-9cm plain cutter, stamp out 18 rounds – they need to be larger than the bun tin holes. Use to line one and a half 12-hole bun tins, pinching and fluting the dough edges above the level of the tins with your fingers.

  3. Put a heaped teaspoon of mincemeat in each case. Quickly knead the trimmings and roll out. Use a star cutter to make 18 stars.

  4. Put a star on top of each pie. Brush stars and pastry edges with egg white and dust lightly with caster sugar. (The pies can be frozen at this stage in the tins, then removed, packed into freezer bags and frozen for up to 3 months.) Bake the pies for 12-15 minutes (18-20 minutes from frozen) until the pastry is crisp and golden. Cool in the tins for 10 minutes before transferring to a wire rack. Dust with icing sugar before serving.

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