Mince pies

Last week I attended a cookery workshop run by Cook With Me Kids with my family. We went to the beautiful Taste Kitchen Academy in Suffolk and between ourselves and another family managed to mess up the entire kitchen! We had alot of fun.


The recipe was as follows and I’ve since tried it with half wholemeal flour. It could also work with coconut, rice or almond flour.


White flour x 225gm
Butter x 110gm
Sugar x 25gm
Egg x 1
Milk to bind

Combine quality mixed fruit in a saucepan with a little butter and heat. Add suet or gelatine to bind together. Leave to sit for 2 weeks. Or use a prepared jar if making pies that day.

Mix the butter and flour with your fingers to form a crumbed mixture. Add the sugar and thread it through. Add a little dash of milk, more as required and knead to form a dough. Roll the dough quite thin. Using a cutter make round shapes and place into moulds. Add mincemeat to fill one third of the pastry cups. Add lids made from the dough or cut out little shapes such as stars and add these to the top. Use the whisked egg to brush the tops of the mince pies and to bind the lids to the cups.

Cook in oven at 160C for 20-30 mins until golden brown. Leave to sit for 10 mins before attempting to remove. Beware the mincemeat gets very hot and can burn fingers!!

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About the author

Emma Wight-Boycott MSc is a natural health advocate with a passion for simplifying the science. Emma works with postnatal mums, weekend runners and those with digestive issues to rediscover their health mojo!

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