Anne Morgan This Delia Smith Mince Pies Recipe is a festive and crumbly recipe, which features rich mincemeat and a buttery shortcrust pastry. It’s the ultimate Christmas treat, ready in about 1 hour.Try More Recipes:
Delia Smith Mince Pies Recipe Ingredient
- 1¼ lb (560 g) mincemeat (homemade or high-quality jarred)
- 350g plain flour
- 75g lard
- 75g butter
- Pinch of salt
For the top:
- A little milk
- Icing sugar
How To Make Delia Smith Mince Pies Recipe
- Make the pastry crumbs: Sift the flour and salt into a large mixing bowl. Add the lard and butter (cut into small pieces). Rub the fats into the flour using your fingertips until the mixture resembles fine breadcrumbs. Lift the mixture high as you rub to aerate it.
- Form the dough: Add just enough cold water to mix to a dough that leaves the bowl clean. Do not add too much water, or the pastry will be tough.
- Chill: Place the pastry in a polythene bag and leave it to rest in the refrigerator for 20-30 minutes. This relaxes the gluten and makes rolling easier.
- Roll and cut: Roll half of the pastry out as thinly as possible. Using a 3-inch (7.5 cm) cutter, cut out about two dozen rounds for the bases. Gather up scraps and re-roll as needed. Do the same with the other half of the pastry, this time using a 2½-inch (6 cm) cutter for the lids.
- Fill the pies: Lightly grease the patty tins (shallow bun tins). Line them with the larger pastry rounds. Fill these with mincemeat level to the edges of the pastry.
- Seal and trim: Dampen the edges of the smaller rounds (lids) with a little water. Press them lightly into position on top of the filled pies to form lids, sealing the edges firmly so the filling doesn’t leak.
- Glaze and vent: Brush the top of each pie with a little milk. Using a pair of scissors, make three small snips in the top of each pie to let steam escape.
- Bake: Bake near the top of the oven (preheated to 400°F / 200°C) for 25-30 minutes until light golden brown.
- Cool and dust: Cool on a wire tray. When cool, sprinkle generously with icing sugar before storing or serving.
Recipe Tips
- Why use Lard?: Delia specifically uses a 50/50 mix of butter and lard. Butter provides the flavor, while lard provides the “shortness” (flakiness/crispness). Using all butter can make the pastry softer; lard makes it crisp.
- Thin Pastry: The secret to a delicate mince pie is rolling the pastry very thin. You want the ratio of filling to pastry to be balanced, not a mouthful of thick dough.
- Don’t Overfill: Fill the mincemeat only to the level of the pastry edge. If you overfill, the sugary filling will bubble out, burn on the tin, and glue the pie to the pan.
- The “Snips”: Making snips with scissors is a signature Delia touch. It looks decorative (like a star) but serves the practical purpose of venting steam so the lids don’t burst open.
- Resting is Key: Don’t skip the 30-minute chill time for the dough. If you try to roll it immediately, it will spring back (shrink) and be difficult to handle.
What To Serve With Delia Smith Mince Pies Recipe
These iconic British Christmas treats are often served with creamy accompaniments.
- Brandy Butter: A classic hard sauce made of butter, sugar, and brandy.
- Double Cream: Whipped or pouring cream.
- Mulled Wine: The spices in the wine complement the mincemeat perfectly.
- Hot Tea: A cozy afternoon pairing.
How To Store Delia Smith Mince Pies Recipe
- Room Temperature: Store the cooled pies in an airtight container (tin is best) in a cool place for up to 1 week. Warm them gently in the oven before serving.
- Freeze: Mince pies freeze beautifully. Freeze them baked or unbaked in their tins, then transfer to bags once frozen. Bake from frozen (add 5 mins) or thaw baked pies and warm through.
Delia Smith Mince Pies Recipe Nutrition Facts
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 80mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Sugar: 12g
- Protein: 2g
Nutrition information is estimated per pie (based on 24 pies).
FAQs
Can I use all butter?
Yes, if you prefer not to use lard or want a vegetarian version, use all butter. The pastry will be richer but slightly less crisp/flaky.
How do I prevent soggy bottoms?
Ensure your oven is fully preheated before putting the pies in. Baking near the top of the oven helps the top brown, but ensure the heat circulation is good. Using metal tins rather than silicone also helps conduct heat to the base.
Can I make the pastry in a food processor?
Yes. Pulse the flour, salt, butter, and lard until it looks like crumbs, then add the water down the feed tube while pulsing just until it clumps together.
Try More Recipes:
- Delia Smith Fruit Cake Recipe
- Delia Smith Creole Christmas Cake Recipe
- Delia Smith Coffee And Walnut Cake Recipe
Delia Smith Mince Pies Recipe
Course: DessertCuisine: BritishDifficulty: EasyServings
24
servingsPrep time
30
minutesCooking time
25
minutesCalories
190
kcalThe definitive British Christmas mince pie recipe featuring a crisp lard-and-butter pastry filled with spiced fruit mincemeat.
Ingredients
350g plain flour
75g lard
75g butter
Pinch of salt
560g mincemeat
Milk (for glazing)
Icing sugar (for dusting)
Directions
- Rub fats into flour and salt until crumbly.
- Add cold water to form a dough.
- Chill dough for 20-30 minutes.
- Roll out thin; cut large bases and small lids.
- Line tins with bases; fill with mincemeat.
- Dampen lid edges and seal pies.
- Brush with milk; snip tops with scissors.
- Bake at 200°C (400°F) for 25-30 minutes.
- Cool and dust with icing sugar.
Notes
- Delia recommends rolling the pastry as thinly as possible for the best texture.
- Use a pair of scissors to create the signature three snips on top.
- Store in an airtight tin to keep the pastry crisp.
