Extra Special Pastry for Mince Pies


  • 200g plain flour sifted
  • 100g butter chilled and grated
  • 1 Tablespoon icing sugar sifted
  • Zest of one lemon
  • 1 egg beaten


Work butter into the flour until the mixture resembles coarse breadcrumbs.
Add lemon zest and icing sugar

Using a fork, add enough beaten egg to bring the mixture together.
Quickly, using your hands shape into a round, cover in clingfilm and leave in the fridge for at least half an hour.

Preheat your oven to 200C
Brush a patty tin with melted butter.
Roll out the pastry to 3mm thickness.

Using a 6cm pastry cutter, cut the required number of bases for the tin.
A smaller fluted cutter or star shaped cutter is needed to cut the tops.

Line each base with the larger shape, add a teaspoon of your delicious homemade Christmas mincemeat, then top with the smaller round or star shape.

Glaze with some beaten egg and bake for 15-20 mins.

Helpful Hint:

Get ahead by making your mince pies now and freezing unbaked.

You need to add a little extra time when baking to allow to cook through.

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