Mince pies

Ahh the smell of Christmas baking... Try our traditional mince pie recipe this year.

Cakes and bakes
Mince pies in the cafe at Box Hill, Surrey
  • Preparation time 30 minutes (prep. time)
  • Cooking time 25 minutes (cooking time)
  • Serves 50


  • plain flour 850g/1lb, 14oz
  • caster sugar 425g/15oz
  • margarine 567g/1lb, 4oz
  • 3 eggs
  • ground almonds 425g/15oz
  • 6 drops almond essence
  • Small pinch salt
  • 2 jars of good quality mince meat


  1. Rub together the flour and margarine, until they resemble breadcrumbs. 
  2. Add caster sugar, salt, ground almonds and essence. 
  3. Add eggs and mix together until it resembles dough. 
  4. Divide dough in two: half for pastry cases, half for lids.
  5. Roll out half of the dough and cut 50 circles using 7cm fluted cutter (for base).
  6. Grease a bun tin, add pastry circles and press down. Repeat until all pastry is used.
  7. Roll out remaining dough and cut out 50 circles using a 6cm fluted cutter (for lid).
  8. Add one heaped teaspoon of mince meat to each pie.
  9. Egg wash around the edge of each base, place lid on top and carefully press down.
  10. Egg wash the lids of each pie and sprinkle with caster sugar. Pierce a hole in each one.
  11. Pre-heat the oven to 160 degrees celsius / 325 degrees fahrenheit and bake for 20 to 25 minutes or until golden brown.