The family recipes of Deborah and Simon Jessey

Mince Pies


  • 12oz (350g) of high-quality mincemeat
  • 8oz (225g) of plain flour
  • 2 tablespoons of caster sugar
  • 4½oz (125g) of unsalted butter, diced
  • 1 large egg, beaten
  • Some milk to glaze


Place the flour, sugar and butter in a food processor and process briefly until the mixture resembles breadcrumbs, then slowly add the egg through the feed tube. The mixture will start to clump together a bit. Bring the mixture together with your hands, wrap in plastic wrap and chill in the refrigerator for an hour.

Lightly butter a 12-hole patty tin. Tip the mincemeat into a bowl and stir, so the liquid is evenly distributed. Thinly roll out the pastry onto a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the holes in the patty tin. Press gently into each hole and fill each with mincemeat. Cut out 12 slightly smaller circles and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each and brush ligtly with milk. Chill for about 30 minutes.

While chilling, preheat the oven to 400°F (200°C). Bake the pies for 20 minutes until golden brown. Cool on a wire rack and serve warm. Store in a sealed plastic container and they will keep for a couple of weeks.