Mince pie pastry recipe

[PumpkinSly]

Would anyone be kind enough to share their foolproof, sweet, mince pie pastry recipe?

I've had a few disasters this year with pastry being too short to get out of the tin. Don't want to plough into a third recipe for pastry and it be another failure.

Thanks!

https://www.bbc.co.uk/food/recipes/paul_hollywoods_mince_04604 is very good.

I use this one https://recipesfromanormalmum.com/2015/12/22/mince-pies/#more-5587 (ignore the rest of the recipe). Once it is at the breadcrumbs stage I used a knife to bring it together with the egg and handle as little as possible.

I second Paul Hollywood

Also, even tho it's a bit of a faff, I cut up strips of greaseproof paper and make a little sling to go under the base of the pie so I can lift them out (I grease the tin as well), it only takes an extra few mins and saves the headache of getting em out.

11oz plain flour (or 10oz plain flour, 1oz ground almonds). Rub in 6oz butter. Stir in 3oz icing sugar and the rind of a lemon. Bind with an egg yolk, and around 3tbs (i use full fat - never tried anything else) milk.

You can probably tell from the units how long I've been using that recipie for!!!!

I use this recipe: https://www.goodhousekeeping.com/uk/food/recipes/a535687/freeze-ahead-mince-pies/

It's my favourite mincemeat recipe too.

I use ordinary shortcrust made with unsalted butter. The trick is to make sure that the tins are really well greased and thoroughly floured, and that you don't fill the mince pies too much. If they are over-filled and the filling leaks out, then it will stick. Same goes for jam tarts.

Once cooked, take the tin out of the oven and leave to stand for at least 5 minutes. The pastry will shrink slightly away from the sides of the tin and they will come out easily.

That is very like the recipe I use (and which my mum has used for years 😊)

Thanks everyone! I've never struggled with mince pies before this year, but I always do bog standard short crust. I just fancied a sweet pastry this year and I'm slightly regretting this now 😂

Success! I used this recipe and my round bottomed pie tin. They came out beautifully and are delicious.

Enjoy your mince pies, @PumpkinSly !
That recipie has been used since I took over mince pie responsibilities from my Grandmother - who made her pastry with lard.

I always use the Paul Hollywood recipe. I find the pastry a bit trickier to handle than other recipes because of the texture but they taste delicious.

Wish I'd read this before I made my pastry, it's just fallen apart on me again! (Not sure why I keep hoping it will work!) I use a Mary Berry - 225g Plain Floyr, 100g butter, 50g sugar and 1 egg. I always forget I should add milk as I make it slightly larger than the recipe but not large enough for 2 eggs. It's lovely pastry though and luckily no-one can see the patchwork pastry base!

For mince pies I use a standard non sweetened short crust, the filling is quite sweet enough. Half fat to flour basically

@PumpkinSly I think using a good non stick baking tray, well greased , (plus greaseproof lifting strip if you like) and a standard short crust is the way to go. I do think a sweeter pastry recipe is less robust when being handled and eaten. It makes them more of a desert. A standard short crust (1/2 fat ratio to plain flour) is a classic recipe and has worked for generations.