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from Nigella.com

Star-Topped Mince Pies:This is the way I make my mince pies, and there is no changing me or them: they are small, to be popped straight into the mouth in one go; the pastry is plain, the better to contrast with the rich, fruited filling; and they have not full casings but little stars as lids, which makes them look beautiful and taste flutteringly light.

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from BBC Good Food

Good Food reader Helen Carmichael shares her homemade citrus pastry recipe - perfect for filling with your own mincemeat

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Mary Berry's Special mincemeat This is quick and easy and tasty! I put in less alcohol but actually I think I need to add more - I am not brave enough for 200ml of brandy though....

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from JOHN WHAITE

Mince pies are quite simply a must at Christmas. And don’t worry, I’ll let you use shop bought mincemeat. In fact, the cheapest, sweetest mincemeat is best here to balance with the crisp pastry and the buttery biscuit top, which just disappears in the mouth like a snowflake on the tongue. Ingredients - makes 12 For the Pastry * 200g plain flour * 1tsp mixed spice * 100g unsalted butter, cubed * 1 large egg (Or use 300g shop-bought Shortcrust) For the Filling and Topping…

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from BBC Food

Paul Hollywood’s mince pies - this recipe uses two jars of mincemeat to make 12 pies so they are going to be quite big!

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