Star Topped Mince Pies

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Rich Shortcrust Pastry

1/2 lb plain flour
Pinch of salt
6 oz butter
1 dessert spoon caster sugar
1 egg yolk
1-1.5 tbs water

Christmas Mincemeat
175g currants
175g raisins
175g sultanas
175g dried cranberries
100g mixed peel
1 small cooking apple, finely chopped
125g butter
50g blanched almonds
225g light muscovado sugar
1 tsp mixed spice
200 ml brandy, rum or sherry
1/2 tsp mixed spice

Measure all the ingredients except the alcohol into a large pan.  Heat gently for about 10 mins.  Allow the mixture to cool completely then stir in the alcohol.

Spoon the mincemeat into sterilised jars and store in a cool place until needed.  It can be stored up to 6 months ahead.


1. Place the flour, salt and butter in the food processor and pulse until is resembles breadcrumbs.  Add the sugar and pulse gently until mixed.
2. Add the egg yolk and pulse again until the mixture resembles chunky breadcrumbs.
3. Turn the pastry out onto a floured surface and bring together to make dough.  Wrap in cling filmm and refrigerate for about 10-15 mins.
4. Divide and shape into disks.

Roll out pastry and using a pastry cutter, cut out 12 circles and press into moulds. Place a teaspoon of mincemeat into each pastry case.  Roll our remaining dough and using a star shaped cutter cut out 12 stars to put on top.  Bake for 10-15 mins at 220C or until pastry is golden.  Place on wire rack to cool and dust with icing sugar.  Enjoy!