Mince Pies

This recipe is made using Pate Sucre, sweet enriched shortcrust pastry, but it is not difficult to make - just whiz it up in the processor!

Plus: The pate sucre can be used to create fresh fruit tartlets at other times of the year- just bake blind until the pastry is cooked but not brown.The pastry could also be used to make posh jam tarts or a flan case to fill with a sweet filling.


  • 225g Plain Flour
  • 135g Butter
  • 50g Caster Sugar
  • 1 Egg Yolk
  • Good Quality Mincemeat


  1. Preheat the oven 180C, Gas Mark 4.
  2. Put the flour into a food processor, chop the butter and add to the flour
  3. Separate the egg and mix the yolk with the sugar and 4 tsp cold water. Mix.
  4. Process the flour and butter to fine crumbs and with the machine still running add the liquid as quickly as possible. Process until it forms a ball in the centre.
  5. Remove from the processor and chill for half an hour.
  6. Roll out thinly and cut out into circles.
  7. Place in a greased bun tray and add a spoonful of mincemeat.
  8. Bake 12 - 15 mins, depending on the size until the pastry is cooked. Cool a little then carefully remove from the tray.