Mince Pies (With Homemade Mincemeat)

READY IN: 55mins




  • For the filling, mix all the filling ingredients in a large bowl. Cover and let sit overnight to absorb all the liquid then spoon and pack into sterilised jars. Let it sit for at least 2 weeks (but longer is better) before using. (You can also just buy two 14oz jars of 'mincemeat' if you can find it).
  • For the pastry:
  • Cream the butter and sugar in a medium bowl until smooth. Add the egg yolks and stir them in until smooth. Add the flour and salt, stir briefly then use your hands to gently knead into a uniform dough. Divide into two balls, flatten into disks and cover with plastic wrap then chill for an hour.
  • Preheat the oven to 350°F.
  • To assemble:
  • Remove one disk of pastry from fridge and unwrap. Roll out on a piece of floured baking paper until very thin - about 1/8-inch thick. Use a circular cutter to cut out twelve 3-inch circles. Place the circles into a mini tart/tartlette pan. Spoon in a heaped teaspoonful of filling. Re-roll the scraps of dough and cut out 12 stars to place ontop of each tartlet.
  • Bake for 10-15 minutes until golden and bubbling. Remove from the pan to a wire rack to cool completely.
  • Repeat the rolling, cutting and filling of the pies using the remaining pastry.
  • Store in an airtight container.