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18 Mince Pies
Make 18 mince pies at home for only £2.61 with ingredients chosen from Tesco
We’ve found this super easy mince pie recipe and calculated how much the ingredients would cost - so that you don’t have to. And if you make them now, you can keep them in the freezer for up to 1 month!
Spending an afternoon prepping for and baking mince pies together is a lovely way to get your family in the Christmas spirit. And this activity doesn’t have to break the bank either!
Buying own brand ingredients is a great way to save, so we’ve costed this recipe for you using the cheapest ingredients we could find at Tesco.com.
Other supermarket prices will vary.
Here is what you'll need:
|
225g cold butter, diced |
Use Tesco English Unsalted Block Butter (amount for this recipe costs £1.33 and you’ll have 25g of butter left over) |
|
350g plain flour |
Use Stockwell & Co. Plain Flour (amount for this recipe costs £0.10 and you’ll have 1,150g of flour left over) |
|
100g golden caster sugar |
Use Tesco Golden Caster (amount for this recipe costs £0.19 and you’ll have 900g of sugar left over) |
|
280g mincemeat |
Use Tesco Mincemeat (amount for this recipe costs £0.82 and you’ll have 131g left over) |
|
1 medium egg, beaten |
Use Tesco Medium Free Range Eggs 6 Pack (1 egg for this recipe costs £0.14 and you’ll have 5 left over) |
|
Icing sugar, to dust |
Use Silver Spoon Icing Sugar 1Kg (amount for this recipe costs £0.03 and you’ll have pretty much the whole bag left over) |
TOTAL COST OF THE AMOUNTS FOR THIS RECIPE: £2.61*
*costed on Tesco.com on 1 October 2021, prices may vary
And here’s how you make them!
Preparation time: 30 – 40 minutes
Cooking time: 20 mins
Makes 18 mince pies
Method
To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.