The Best Homemade Mince Pies
12
1 hour
This classic mince pie recipe is a foolproof festive bake for any home cook. The addition of fresh chopped apple lifts the mincemeat, making each pie lighter, fruitier and beautifully aromatic.
Using Mellow Yellow cold‑pressed rapeseed oil in the pastry creates a golden, crisp and flaky crust without the need for butter – ideal for quick, reliable holiday baking. These homemade mince pies are guaranteed to disappear fast from any Christmas table.
Method
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1
Preheat the oven to 180°C.
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2
In a large mixing bowl, stir together the flour, sugar and salt. Pour in the Mellow Yellow Rapeseed Oil and stir until evenly mixed through, then rub in until breadcrumb-like.
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3
Make a well in the centre and pour in half the water, using your hands to combine into a dough. Drizzle in more water if required until the pastry holds together and can be shaped into a ball. Wrap the pastry in clingfilm and chill for 30 minutes in the fridge.
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4
Mix together the mincemeat and chopped apple. Roll out the pastry on a floured surface and, using a circular cutter, cut out 12 bases. Push these into a muffin tin and spoon a teaspoon of your mincemeat mixture into each.
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5
Using a slightly smaller circular cutter, cut out 12 lids. You can also cut a small star out of the lids at this point.
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6
Using a little bit of water as glue, stick your lids on top of your cases and gently press the edges down to seal.
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7
Bake for 20-25 minutes, until golden on top.
Ingredients
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300g plain flour
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100ml Mellow Yellow cold pressed rapeseed oil
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100-120ml cold water
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½ tsp salt
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2 tbsp unrefined caster sugar
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2 tbsp mincemeat
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1/2 large apple, peeled, cored and finely chopped
