Magical Mince Pies - Millstone

Tis the season of food, family – and Mince Pies! Get festive with this simple Mince Pie recipe.

Yield: 90


  • 1,125kg cold butter, diced
  • 1,75kg Millstone Cake Wheat Flour
  • 500g golden caster sugar
  • 1,4kg mincemeat
  • 5 small eggs, beaten
  • Icing sugar, to dust


  1. To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
  2. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be firm, like shortbread dough. You can use the dough immediately, or chill for later.
  3. Heat the oven to 200°C/180°C fan/gas 6. Line 90 holes of patty tins, by pressing small walnut-sized balls of pastry into each hole.
  4. Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
  5. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
  6. Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack.
  7. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.

Recipe sourced from