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Hurlingham Mince Pies

Mince PiesRecipe makes 6 mince pies


  • 90g cold butter, diced
  • 140g plain flour
  • 40g caster sugar
  • 125g ‘Hurlingham’ mincemeat
  • 1 small egg
  • Icing sugar, to dust


  • To make the pastry, rub the butter into flour, then mix in the sugar and a pinch of salt
  • Combine the pastry into a ball and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later
  •  Preheat the oven to 200C/gas 6/fan 180C
  •  Line 6 holes of a 12-hole patty tin, by pressing small walnut-sized balls of pastry into each hole
  •  Spoon mincemeat into the pies
  •  Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal
  •  Beat 1 egg and brush the tops of the pies. Bake for 20 minutes until golden
  •  Leave to cool in the tin for 5 minutes, then remove to cool on a wire rack
  •  To serve, lightly dust with icing sugar

Mince pies are delicious served hot or cold on their own or with Brandy Batter. They will keep for 3 to 4 days in an airtight container. Enjoy!