A mince pie, also known as minced pie, is a small British fruit-based mincemeat sweet pie traditionally served during the Christmas season. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices.

Mince Pies, 23.12.2012

This recipe is from Delia Smith’s Christmas cookery book.  You can get ready made mincemeat in jars in Spain in specialist British Food shops.  You could also make your own (http://www.deliaonline.com/recipes/main-ingredient/mincemeat/home-made-christmas-mincemeat.html), that’s if you can find “suet” (sebo en tiras, vendido en cajas) anywhere!!  Good luck!!


Makes 24 (18 if using 450g mincemeat)

560g mincemeat (conserva de picadilla de fruta y especias)
350g plain flour (harina de trigo)
75g lard (manteca)
75g butter or block margarine (mantequilla o margarina dura en bloque)
Pinch salt (pizca de sal)

For the top:
a little milk (leche)
icing sugar (azúcar glás)

Pre-heat the oven to 200ºC.

You will also need one (or two) trays of 6cm (patty tins), one fluted 7.5cm pastry cutter and one 6cm cutter.

Make up the pastry by sifting the flour and salt into a mixing bowl and rubbing the fats into it until the mixture resembles fine breadcrumbs.  Then add just enough cold water to mix to a dough that leaves the bowl clean.  Leave the pastry to rest in a polythene bag in the fridge for 20-30mins, then roll half of it out as thinly as possible and cut it into two dozen 7.5cm rounds, gathering up the scraps and re-rolling.  Then do the same with the other half of the pastry, this time using the 6cm cutter.

Now grease the patty tins lightly and line them with the larger rounds.  Fill these with mincemeat to the level of the edges of the pastry.  Dampen the edges of the smaller rounds of pastry with water and press them lightly into position to form lids, sealing the edges.  Brush each one with milk and make three snips in the tops with a pair of scissors.  Bake near the top of the oven for 25-30mins until light golden brown.  Cool on a wire tray and sprinkle with icing sugar.  When cool. store in an airtight container.


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