Mince Pies
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Grease and line tin patty pans with puff pastry rolled out thin.
Fill the pastry with mince meat.
Cover with another piece of pastry.
Moisten the edges.
Close carefully.
Cut them evenly round.
Bake
Bake for about 30 minutes in a well-heated oven at 400°F (200°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Puff pastry
- Forms the flaky, buttery case and lid that puff and brown in the oven.
- Mince meat
- Supplies the rich, sweet, spiced filling that gives the pie its flavour and moisture.
The step that matters
Closing the pies. Moistening the edges and sealing them carefully keeps the filling inside while baking. If the seal is weak, juices can leak out and the pastry may open or burn.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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