Baking · Christmas · Craft · The 12 Crafts of Christmas

On The Fourth Craft of Christmas 2016 – Mince Pies! 

On the 12 days leading up to Christmas Eve I’ll be sharing with you some of my favourite Christmas-based crafty activities from all over the internet. (Most of them will be – or have been – tried by yours truly!)

The 12


On The Fourth Craft of Christmas, I will share with you:

Mouthwatering Mince Pies

Today at my workplace (and that of many others I presume) it was Christmas Jumper Day – in collaboration with Save The Children’s campaign.

Something we like to do is hold semi-regular Cake Days, in which anybody willing can bake or buy tasty treats and bring them in. Anyone wishing to partake in the treats (let’s face it, everyone) donates a little money. It’s really nice – we earn a little money for charity – which one tends to vary – and everyone gets to eat cake and have a good day.

So when Christmas Jumper Day rolled around, we decided to combine the two and have a festive Jumper and Cake Day – to roaring success.

Mince Pies 1.jpg
So many goodies!

Right in the middle there you can see my cupcakes and mince pies – the topic of today’s post! (the mince pies, not the cupcakes, which besides red cases were not particularly festive).

This year I decided to start to try and make my own mince pies and since they’ve been going down so well, I wanted to share with you the recipe I have been using!

It’s a short and simple recipe from BBC Good Food by Mr Paul Hollywood himself. All credit goes there!

Here goes:


  • 1 large jar mincemeat (about 600g)
  • 2 satsuma, segmented
  • 1 apple, finely chopped
  • zest 1 lemon
  • little icing sugar, for dusting

For the pastry:

  • 375g plain flour
  • 260g unsalted butter, softened
  • 125g caster sugar, plus extra for sprinkling
  • 1 large egg, plus 1 beaten egg for glazing


  1. Mix flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.
  2. Scoop the mincemeat into a bowl and add the satsumas, apple and zest. Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
  3. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops
  4. Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.
In Progress.

I love this recipe. It’s quite simple yet tastes fantastic – the pastry is great. Here’s a finished picture of a batch. They’re a bit informal (as Queen Berry would say) but I like to think that’s part of their charm. They still taste yummy!


Some small edits I do make if you fancied giving them a go yourself:

  • Most bars of butter come in 250g. Now while the recipe calls for 260g, I tend to just use a whole 250g bar instead. (Which looks insane when you cube it and put it in the bowl! So much butter) I have not had any problems with this so far!
  • I also chill it for longer than the recipe says. I read the comments which say the pastry is very wet and sticky, and to be controllable needs to chill for longer and I agree. I have been leaving it in the fridge for closer to 30/45 minutes. (In fact, for this batch I chilled it while I baked the batch of cupcakes and then continued with it – now that’s multitasking at it’s finest!)
  • I have been using scalloped edged cutters to cut out the bases and lids to give them that little extra something.

It really is an easy recipe. Not only had I not made mince pies before, I’d not even made pastry before, so don’t be afraid to try it!


There’s nothing more Christmassy than a hot chocolate and a mince pie – I used to leave one out for Santa on Christmas eve and if they’re good enough for the big man himself they’re good enough for me!

Hayley Margaret
Are mince pies a Christmas must-have for you? What do you and your family leave out for Santa Claus?

Credit for this recipe belongs here. I did not come up with this myself! Image credit for cartoon goes here.


3 thoughts on “On The Fourth Craft of Christmas 2016 – Mince Pies! 

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