British
White Sauce
A smooth and reliable white sauce made with butter, flour and milk, ideal for lasagne, pasta…
Mince Pies
Buttery pastry cases filled with spiced fruit mincemeat — a Christmas tradition every year.
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30 minPrep🔥
20 minCook🍽️
12Serves📊
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Ingredients
- 250g plain flour
- 125g cold butter, cubed
- 60g sugar
- 1 egg yolk
- 2-3 tbsp cold water
- 350g shop-bought or homemade mincemeat
- 1 egg, beaten
- Icing sugar to dust
Instructions
- Rub the butter into the flour and sugar until like fine crumbs.
- Stir in the egg yolk and just enough water to bring it together; chill 30 minutes.
- Roll out and cut 12 large rounds and 12 smaller ones with cutters.
- Press the large rounds into a muffin tin, fill with mincemeat, and top with the smaller rounds.
- Brush with egg and pierce a small steam hole.
- Bake at 200C for 18-20 minutes until golden.
- Dust with icing sugar.
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Tara’s tips
- Chill the pastry well — warm pastry shrinks in the oven.
- A little orange zest in the pastry takes them up a notch.
Serving suggestions
- Lovely warm with brandy butter, cream or just on their own.
Storage & reheating
Keep 5 days in an airtight tin; freeze unbaked or baked.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian mincemeat?
Most shop-bought mincemeat is suet-free these days — check the label or use a vegetarian version.
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