Mince Pies

The traditional accompaniment to a glass of mulled wine during the Christmas season.

For this recipe you will need 2 sizes of pastry cutters (wine glasses will do in an emergency), 2 tart trays, a pastry brush and a wire cooling rack.

Recipe: Mince Pies

Summary: Can’t have Christmas without mince pies! Here’s how to make them dairy-free!


  • 1 quantity shortcrust pastry
  • flour for dusting
  • dairy-free spread for greasing tins
  • 1 standard size jar mincemeat
  • 1 egg, beaten


  1. Pre-heat the oven to Gas Mark 5 / 190°C / 375°F
  2. When the pastry has rested in the fridge for at least 30 minutes, roll out on a floured surface to a thickness of about ¼” / 5mm.
  3. Cut out 12 circles of each size, gathering up the leftovers and re-rolling as necessary.
  4. Grease tins thoroughly and ease the 12 larger circles into the trays.
  5. Put about a teaspoon of mincemeat in each pie. Resist the temptation to over-fill the pies as you will regret it when they overflow and the sugary mincemeat burns onto the tin.
  6. Cover each pie with a small circle, pressing down gently.
  7. Brush with beaten egg. If you wish, you can sprinkle the pies with a little granulated sugar for a crunchy top.
  8. Bake for 15 – 20 minutes, or until the pies are golden brown.
  9. Remove from oven when cooked and allow to cool for a few minutes in the tin, before turning them out onto a cooling rack.

Preparation time (duration): 15minutes + 30 minutes chilling time

Cooking time (duration): 15 – 20 minutes

Diet type: dairy free

Number of servings (yield): 12

Meal type: snack

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