I know it's a bold statement but I honestly believe these are the best ever mince pies!

It seems mince pies might be a Christmas delight peculiar to the UK, and maybe one or two other countries around the world. If you have them where you are please let me know in the comments below. Mr Google is a bit vague, lots of information about the history of mince pies but very little about who actually has them.

Some mince pie facts:

• Here in the UK, Christmas is not Christmas without mince pies, it just isn't!

• They appear in the supermarkets round about October time and get everyone in a "too soon for Christmas" tizzy.

• It is most important that you says "This is my first mince pie this year" when you have your first of the season (forgetting all the ones that you ate up in January!)

• WAY back in the day they contained meat but no more - they are a mix of dried fruit, fat and alcohol in a pastry case - sounds good huh!

• The home made ones are so much better then the shop ones (too much of a weird gloopy stuff inside and not enough fruit)

• When a friend pops round for a cuppa in December it's the law that you offer them a mince pies (well, maybe I made that one up but it's almost/should be the law!)

• Mince pies (shortened to minces) is Cockney rhyming slang for eyes

• They can be served hot or cold, as a pudding or dessert or as a snack instead of a biscuit/cookie with a nice cup of tea

• You can have them on their own or with cream or ice cream. Then on Christmas Day only (ok, maybe Boxing Day too if you have leftovers) with Brandy Butter or Brandy cream

• At some point everyone has bought a box of posh mince pies, taken them out of their foil cases, sprinkled them with icing sugar and tried to pass them off as home made!

This is the recipe I've always used, it's a rich, sweet pastry and it's just so much better than regular shortcrust for mince pies.

My mum used to make her own mincemeat too, I have never tried so I use the shop bought stuff. I have included her recipe here though, in case you can't get it ready made in the shops where you are.

A "no frills" printable version of this recipe is here

Best Ever Mince pies

Makes 18 basic mince pies (or 24 if half have lids and half don't *)

1 jar of mincemeat (I used Robinsons and used half of a 411g jar)

A tablespoon of Brandy (optional)

9oz (255g, 2 1/2 cups) plain flour

6oz (170g, 3/4 cup) baking margarine or butter

2oz (55g, 1/3 cup) caster sugar

1 egg yolk

2 teaspoons cold water

icing sugar to serve (optional)

• Sieve the flour into a bowl, add the chopped up margarine or butter

• Rub in

• In a jug, place the egg yolk, sugar and water & mix with a knife

• Pour this mix into the flour/fat mix and stir with the knife until mixed

• Squeeze together with your hands then turn out onto a lightly floured surface

• Knead lightly until it comes together in a smooth ball

• Wrap in cling film (saran wrap) and leave in the fridge for at least 1/2 hour 

• When your ready to make the mince pies heat the oven to 180 c, 350 f, gas 4

• If you’re using shop bought mincemeat you might want to jazz it up a little with the tablesppon of brandy, just empty the jar into a bowl and stir in the brandy.

• Cut the pastry in half and roll out one half to about 4mm (3/16") thick

• Cut out as many circles (mine are 6.5cm, 2.5" that's my largest pastry cutter!) as you can and press them lightly into a muffin tray

• Put a teaspoon of mincemeat on each pastry base.

• Pop the scrappy bits of pastry to one side and roll out the other half of the pastry

• Cut slightly smaller circles (mine are 6cm, 2.25") this time

• Pop a splash or two of cold water in a dish. Wet your finger with the water and run it all round the end of the pastry circle, then pop it onto the base and press lightly down to seal the edges

• Repeat for all the bases you have so far

• Squeeze all the scrappy leftover bits of pastry together, knead lightly and roll out again

• Continue cutting circles and making pies until you either have 18 lidded pies or 12 lidded pies and 12 open ones*

  * If you make some pies without lids you can then top them with a thin layer of marzipan, or fondant icing or a criss cross drizzle of glace icing. Traditionally mince pies have lids but I usually do some open pies as it just makes your pastry go further.

• Finally you need to make an air hole to stop the pastry going soggy - at least that is what I think it’s for! I always snip 2 cuts with kitchen scissors as that is what my mum always did. You can prick them with a fork a few times if you prefer (but scissors are better!!!)

• Bake in the oven for 15 - 20 minutes or until they are light golden brown.

• Leave them to cool on a cooling rack and dust with icing sugar to serve. Don’t dust any you’ve done with icing though, that would be overload!

This rich sweet pastry is also perfect for jam tarts.

If you are taking home made mince pies to a Christmas party maybe just add a label "contains gluten, eggs" etc, especially if people are not familiar with mince pies. If you choose a mincemeat with alcohol or add the brandy like I do guests might like to know that too!

I hope you try them, they really are good - BEST EVER - honestly!

Julie

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