Classic Mince Pie

Ingredients

Working Method

Shortcrust Pastry
In a mixing bowl with a paddle attachment mix all ingredients into a homogenous dough. Laminate to 3mm then shape the dough to the required size and bake. From dough scraps cut out a stars to top up a tartlets.

Filling
Fill each tartlet diameter of 5 cm with 30 g of Mincemeat filling. Place 1 star on top of each tart. Lightly brush each star with egg wash and bake for 10 mins at 160°C.

The story behind the classic Mince Pie

Mince pies originated in the 13th century, brought to Europe by returning Crusaders. The original pies were savory, made with minced meat (often lamb), suet, fruits, and spices like cinnamon, cloves, and nutmeg—ingredients inspired by Middle Eastern cuisine. Over time, the meat content diminished. By the Victorian era, mince pies had become entirely sweet, made with dried fruits, suet, apples, and spices—what we now call "mincemeat." The pies became entenched with Christmas customs.