Dualit Product Recipe

Easy mince pies

Dualit's favourite Mince Pie recipe is one to have on hand every Christmas



  • 1 x pack already rolled shortcrust pastry. 375g
  • 1 x Jar of sweet mincemeat. 454g
  • 50g Melted butter.
  • 50g Castor sugar or icing sugar.
  1. Pre heat oven to 180/170fan.
  2. Unroll the pack of pastry onto a flour dusted surface.
  3. melt the butter and using a pastry brush to lightly grease each bun shallow.
  4. Use a 6cm fluted pastry cutter to make 12 circles and gently tuck into each bun shallow, ensuring to push round into the bottom of each, move aside on a floured surface.
  5. Use a 2-3cm round fluted pastry cutter x12 for the tops also, move aside on a floured surface.
  6. You may have to squeeze together the excess dough with a little flour and re roll to make up the remaining tops.
  7. Take a generous spoon of the mincemeat and place into each pastry casing, gently smoothing the top, but not overfilling.
  8. place the pastry tops onto each of the mince pies, and use the remaining melted butter to brush over the top of each.
  9. Place the bun tin into the oven and cook for 20-25 minutes, until the pastry is golden.
  10. Remove from the oven and dust with castor sugar, or icing sugar, these can be redusted just before serving.

Top tips....

If you do not have pastry cutters, cut the pastry into squares large enough to cover the bottom and sides, when you tuck into the tin, carefully fold over the four edges this will create a pretty alternative.

Instead of covering the top of the mince pie, use a smaller star shaped cutter to place on top in the middle of the mince pie exposing the mincemeat. the 375g pack of pastry will allow for this without having to "re roll" the excess pastry, and they also look pretty and festive.

Remove the pastry from the fridge and allow to reach room temperature before unrolling.