My Little Christmas Pies

The mince pies are cooked

And they’re ready to eat.

The kitchen is warm,

And the smell, you can’t beat!


Little Christmas Pies

Another one of my favourite things about Christmas, making my little Christmas pies. This recipe was given to me by  Sue Bridger, who I met when I enrolled on a short cookery course at my local college more than thirty years ago. It was Sue who encouraged me to get my City and Guilds Cooks Professional qualification and then go on to get a teaching certificate. Some years later I took another teaching qualification that allowed me to branch out and that’s how I ended up teaching young people with learning difficulties. Anyway, I digress!

These little mince pies are made with a sweet short crust pastry base and topped with a piped Viennese topping. The topping means that the pies are lovely and light (so you have an excuse to eat more than one).

Here is the recipe if you want to have a go;



8 oz/230g plain flour

4 oz/115g butter

1 egg yolk, mixed with a little cold water

2 oz/60g caster sugar

Good quality mincemeat with a little brandy added

Viennese topping;

8 oz/200g soft tub margarine

2 oz/60g caster sugar

8oz/200g plain flour

1-2 drops vanilla essence


  1. Make up the pastry and line patty tins.
  2. Fill with approximately 1 teaspoon mincemeat mixed with the brandy.
  3. Using the creaming method, make up the Viennese mixture. This should be a soft piping  consistency.
  4. Place Viennese mixture into a piping bag with a medium star nozzle.
  5. Pipe a ring around the top edge of the pies.
  6. Bake in a pre-heated oven, 200 C/Gas 6 for 15-20 minutes.

             Serve just warm, dredged lightly with sieved icing sugar.

Makes 24 pies.

To vary this recipe, use orange juice instead of cold water to make the pastry and add the rind of an orange to the pastry. Instead of brandy, add a little cointreau to the mincemeat.


Jenny xxx



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