Twelve Ways to Christmas: #6

Perfect Mince Pies

We know that Christmas wouldn’t be complete without the perfect mine pie which is why we’re sharing our Lucky Onion recipe with you. In the meantime, you can find some lovely little mince pies in all of our restaurants as a sweet treat to go with your tea or coffee.


225g cold butter

350g plain flour

100g golden caster sugar

280g mincemeat

1 small egg

icing sugar, to dust


Rub the butter into the plain flour and mix in the golden caster sugar and a pinch of salt to make the pastry. Combine the pastry into a ball and knead it.

The dough will be firm, like a shortbread dough. You can use the dough straight away or leave in the fridge to chill for later.

Preheat the oven to 200C/gas 6/fan 180C.

Line your tins and press walnut-sized ball of pastry into each hole. Spoon the mincemeat into the pies then take smaller balls of pastry than before and pat them out between your hands to make the lids. These need to be big enough to cover the pies.

Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with anything as they will stick on their own. 

Beat the egg and brush the tops of the pies before putting in the overn to bake for 20 mins until golden. Leave to cool in the tin then remove to  a wire rack.

To serve, lightly dust with icing sugar.