How Long Should I Cook Mince Pies For

Traditional Mince Pies

Try this recipe for traditional mince pies. Mincemeat encased in Jus-Rol shortcrust pastry – the perfect Christmas recipe.

Ingredients

2x 320g Jus-Rol™ Shortcrust Pastry Sheet
411 g good quality mincemeat
Caster sugar for sprinkling

Made With

Equipment required

Rolling Pin
Pastry Brush
12 Hole Tart Tin
Cookie Cutter
7cm and 5mm or 3 inch cutter

Techniques Used

How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
1. For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
4. Then turn the dough a quarter turn.
5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
6. When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.

Method

Preheat oven to 200°C (180°C for fan assisted ovens . Have ready a 12 hole tart tin and take the pastry out of the packaging 10-15 minutes before you are ready to use it.
Unroll the pastry and using a 7.5cm/3″ cutter cut out 12 discs and line the base of the tin. Cut out 12 smaller discs with a fluted cutter for the lids and set aside. (You may find that you are able to cut 10 discs out of the 1st sheet, simply re-roll the off cuts to make 12).
Fill each case with 2 teaspoons of mincemeat, lightly moisten undersides of pastry lids with water and use to top tarts, pressing gently at edges to seal.
Make a hole in the top of each pie with the tip of a sharp knife (to allow any steam to escape), brush with water, sprinkle with sugar and bake for 15-20 minutes until golden brown. Sprinkle with a little more sugar; allow to stand in the tin for 2-3 minutes before carefully transferring to a cooling rack.

Top Tip

Once completely cool, these tasty festive treats can be put in an airtight container and frozen for up to a month. Simply defrost at room temperature for an hour. To serve warm, just pop in the oven for 3-4 minutes at 180C! Perfect for those unexpected visitors over the festive season!

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