Recipe for Christmas Mince Pies


For the filling
1 large jar mincemeat (about 600g)
2 satsumas, segmented
1 finely chopped apple
zest of 1 lemon
Icing sugar, for dusting

For the pastry
375g plain flour
260g unsalted butter, softened
125g caster sugar, plus extra for sprinkling
2 large eggs



1. Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and 1 egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together. Wrap the pastry in cling film and chill in the fridge for for 10 mins.

2. Scoop the mincemeat into a bowl and add the satsumas, apple and zest.

3. 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 segmented trays. Put 1 and a half tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. 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 trays and dusting with icing sugar. Serve warm or cold.

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