This delicious and easy recipe for Gordon Ramsay’s Mince Pies is the perfect treat for any occasion. With a buttery, flaky pastry and rich mincemeat filling, these pies are simple to make and can be customized with your favorite ingredients. Serve them warm with cream or ice cream for a festive, indulgent dessert.
Ingredients Needed:
- 300g plain flour, plus extra for dusting
- A pinch of salt
- 150g fridge-cold butter,
- 3 tbsp icing sugar
- 1 large free-range egg, beaten with 1 tbsp very cold water
For the filling:
- 300g mincemeat
To finish:
- 1 medium free-range egg, beaten
- 1 tbsp caster sugar
How To Make Mince Pies Recipe?
- Prepare the Pastry: Place the flour and salt into a food processor, add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the icing sugar and pulse again to combine. Pour in the beaten egg mixture and pulse briefly until the dough forms a rough ball. Turn the dough out onto a lightly floured surface and bring it together with your hands. Wrap it in cling film or place it in a plastic container and chill for 20–30 minutes.
- Prepare the Tin and Roll the Pastry: Brush a 12-hole bun tin with melted butter and chill. On a floured surface, roll the dough out to about 4mm (⅛ inch) thick. Use a round cutter to cut out 12 discs, slightly larger than the bun tin holes, then press each into the tin.
- Fill the Pies: Spoon 1 tablespoon of mincemeat into each pastry case. Be careful not to overfill, as it can cause leakage during baking.
- Make the Lids: Roll out the remaining pastry and use a smaller cutter to cut 12 circles for the lids. Brush a little beaten egg around the edges of the lids, place them over the filled pastry bases, and press gently to seal.
- Bake the Pies: Preheat the oven to 190°C (170°C fan) / Gas 5 / 375°F. Brush the tops of the pies with beaten egg and sprinkle lightly with caster sugar. Use a sharp knife to make a small incision or several decorative incisions in the top to allow steam to escape. Bake the pies for 20–25 minutes or until golden brown and crisp.
- Serve: Allow the pies to cool in the tin for 5 minutes before turning them out onto a wire rack. Serve warm or cold with brandy butter, cream, or ice cream.
Recipe Tips:
- Keep the Butter Cold: Cold butter makes the pastry flaky, so don’t let it get warm.
- Chill the Dough: Rest the dough in the fridge for 20-30 minutes to stop it from shrinking when baking.
- Don’t Overfill the Pies: If you add too much filling, the pies will leak during baking.
- Roll the Pastry Evenly: Make sure the pastry is rolled out evenly so the pies bake properly.
- Use an Egg Wash: Brush the pies with beaten egg before baking for a golden, shiny top.
How To Store Leftovers?
- Refrigerate: Let the pies cool to room temperature, then store them in the fridge for up to 3 days.
- Freeze: Wrap the pies tightly and freeze for up to 1 month. Thaw at room temperature before serving.
Nutrition Facts:
- Calories: 476 kcal
- Total Fat: 17.8g
- Saturated Fat: 4.4g
- Cholesterol: 0mg
- Sodium: 419mg
- Potassium: 335mg
- Total Carbohydrate: 79.2g
- Dietary Fiber: 4.3g
- Sugars: 46.7g
- Protein: 4.3g
Gordon Ramsay Mince Pies Recipe
Description
This delicious and easy recipe for Gordon Ramsay’s Mince Pies is the perfect treat for any occasion. With a buttery, flaky pastry and rich mincemeat filling, these pies are simple to make and can be customized with your favorite ingredients. Serve them warm with cream or ice cream for a festive, indulgent dessert.
Ingredients
For the filling:
To finish:
Instructions
- Prepare the Pastry: Place the flour and salt into a food processor, add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the icing sugar and pulse again to combine. Pour in the beaten egg mixture and pulse briefly until the dough forms a rough ball. Turn the dough out onto a lightly floured surface and bring it together with your hands. Wrap it in cling film or place it in a plastic container and chill for 20–30 minutes.
- Prepare the Tin and Roll the Pastry: Brush a 12-hole bun tin with melted butter and chill. On a floured surface, roll the dough out to about 4mm (⅛ inch) thick. Use a round cutter to cut out 12 discs, slightly larger than the bun tin holes, then press each into the tin.
- Fill the Pies: Spoon 1 tablespoon of mincemeat into each pastry case. Be careful not to overfill, as it can cause leakage during baking.
- Make the Lids: Roll out the remaining pastry and use a smaller cutter to cut 12 circles for the lids. Brush a little beaten egg around the edges of the lids, place them over the filled pastry bases, and press gently to seal.
- Bake the Pies: Preheat the oven to 190°C (170°C fan) / Gas 5 / 375°F. Brush the tops of the pies with beaten egg and sprinkle lightly with caster sugar. Use a sharp knife to make a small incision or several decorative incisions in the top to allow steam to escape. Bake the pies for 20–25 minutes or until golden brown and crisp.
- Serve: Allow the pies to cool in the tin for 5 minutes before turning them out onto a wire rack. Serve warm or cold with brandy butter, cream, or ice cream.
Notes
- Keep the Butter Cold: Cold butter makes the pastry flaky, so don’t let it get warm.
- Chill the Dough: Rest the dough in the fridge for 20-30 minutes to stop it from shrinking when baking.
- Don’t Overfill the Pies: If you add too much filling, the pies will leak during baking.
- Roll the Pastry Evenly: Make sure the pastry is rolled out evenly so the pies bake properly.
- Use an Egg Wash: Brush the pies with beaten egg before baking for a golden, shiny top.
Gordon Ramsay Mince Pies Recipe