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  • 225 g plain flour
  • 30 g caster sugar
  • 120 g butter, cubed
  • 75 g ground almonds
  • 1 large egg. beaten
  • 1 tbsp water
  • 1 egg yolk, beaten
  • 410 g mincemeat
  • icing sugar to decorate


  1. Measure the flour, caster sugar and butter into a processor. Whiz until you have fine crumbs.
  2. Add the almonds and whiz again.
  3. Add the egg and water and whiz until the mixture just comes together. Tip onto a floured work surface and lightly knead into a ball. Wrap in cling film and chill for 30 minutes.
  4. Roll out on the work surface, then cut out 12 circles using a 8 cm cutter.
  5. Line the bases of a 12 hole muffin tin, pressing the pastry half way up the sides. Fill each case with the mincemeat.
  6. Cut out slightly smaller circles to make 12 tops for the pies. Place on top of the mincemeat and press the edges to seal the pies. Make a small hole in the top of each pie. Chill for 15 minutes.
  7. Preheat the oven to 200 C (180 C Fan)/400 F/Gas Mark 6
  8. Brush the tops with egg yolk.
  9. Bake the mince pies for about 20 minutes until lightly golden. Transfer to a wire rack and leave to cool.
  10. Place a snowflake stencil over each of the mince pies  sift over icing sugar and then lift the stencils.
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