A a picture of a baking tray with pastry and mince pie filling in each hole

Traditional Mince Pies

25 minutes - 30 minutes

Makes 24 (18 if using 1lb/450g mincemeat). Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

This recipe is from Delia's Happy Christmas.

I will always cherish fond memories of my mother's and my grandmother's cooling trays piled high with freshly baked mince pies on Christmas Eve, ready to be packed into tins and brought out whenever friends popped in for Christmas drinks.

The following is the traditional family recipe.

The Delia Online Cookery School: Another festive recipe is Christmas Stollen which you can watch being made in our video. Just click the recipe image to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Mince Pie Tin

Asked by: Leo

Hi, I wanted to make Delia’s absolutely traditional mince pies however, I am not sure what size tart tin to use, not sure if I need a slightly deeper one or standard one. I went onto the Silverwood web site. However, they have none in stock. Could I ask what size you recommend and another make of tin please? Kindest Regards Lee

Answered by Lindsey: Hello Lee, We use a shallow bun tin with flat bases. Something like these…. https://www.talacooking.com/products/10a10643 https://www.lakeland.co.uk/33106/lakeland-blue-12-hole-shallow-bun-tin?src=gfeed&gclsrc=aw.ds&gclid=CjwKCAjw7p6aBhBiEiwA83fGutYDyohC7gq68jAARq08l7qXJYNWveP9_u9t4TfUkdrP7S9FjfsozBoCy_wQAvD_BwE Kind regards Lindsey

Freezing Mince Pies

Asked by: Leo

Hi Lyndsay, Can I freeze Delia’s traditional mince pies and if so do I freeze before or after cooking please? Kindest Regards Lee

Answered by Lindsey: Hello Lee, We prefer to bake, cool and freeze. Then defrost and warm as and when needed. If reheating cooked mince pies that have been recently made or defrosted, put them on an oven tray and give them about 6 -7 minutes at 180C in a conventional oven or if they are still frozen give them a few minutes more. Best wishes Lindsey

I followed the recipe to the letter!

Asked by: Ruth

I have followed Delia's mince pies recipe to the letter, not too much filling, wetting the edge of the pastry top etc and still the mincemeat comes out and they all look dreadful. Help! please

Answered by Lindsey: Hello, Send me a picture to feedback@deliaonline.com Kind regards Lindsey

Method

Make up the pastry by sifting the flour and salt into a mixing bowl and rubbing the fats into it until the mixture resembles fine crumbs.

Then add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes, then roll half of it out as thinly as possible and cut it into two dozen 3 inch (7.5 cm) rounds, gathering up the scraps and re-rolling. Then do the same with the other half of the pastry, this time using the 2½ inch (6 cm) cutter.

Now grease the patty tins lightly and line them with the larger rounds. Fill these with mincemeat to the level of the edges of the pastry. Dampen the edges of the smaller rounds of pastry with water and press them lightly into position to form lids, sealing the edges. Brush each one with milk and make three snips in the tops with a pair of scissors. Bake near the top of the oven for 25-30 minutes until light golden brown.

Cool on a wire tray and sprinkle with icing sugar. When cool, store in an airtight container.