Delia Smith Mince Pies

More than 75% of British households will eat mince pies during the Christmas season, and if you're looking to make your own, you can't go wrong with Delia Smith's tried-and-true recipe. You'll find her approach strikes the perfect balance between traditional methods and modern practicality, making these festive treats accessible to both novice and experienced bakers. While many chefs have put their spin on mince pies over the years, Delia's version has remained a reliable favorite since she first shared it in the 1970s. Let's explore what makes her recipe stand out and why it continues to grace holiday tables across the UK.

History

While mince pies have been a Christmas tradition since the 13th century, Delia Smith's recipe has become a modern classic that pays homage to their rich heritage. You'll find that these small, sweet pies originally contained both meat and fruit, reflecting medieval cooking styles that didn't strictly separate sweet from savory dishes.

In the 16th century, you'd have discovered that returning crusaders brought new spices like cinnamon and nutmeg, which became essential ingredients in mince pies. These spices weren't just for flavor – they helped preserve the meat during winter months.

By the Victorian era, you would've seen the meat content gradually decrease until it disappeared entirely from most recipes.

When Delia Smith introduced her version in the 1970s, she'd already recognized the importance of maintaining traditional elements while making the recipe more accessible to home bakers.

You'll notice she kept the rich, brandy-soaked fruit filling but simplified the pastry-making process. Her technique of chilling the pastry and using specific measurements has helped countless home cooks create consistently perfect mince pies, making her recipe a trusted holiday standard.

Recipe

Traditional British mince pies are a beloved Christmas treat featuring buttery shortcrust pastry filled with rich, spiced mincemeat. This recipe, inspired by Delia Smith's classic version, produces perfectly balanced pies with crisp, golden pastry and a luxurious filling that captures the essence of holiday baking.

• 375g plain flour
• 260g cold butter, diced
• 125g caster sugar
• 1 large egg
• 1-2 tbsp cold water
• 600g mincemeat
• 1 beaten egg (for glazing)
• Icing sugar for dusting
• Pinch of salt

Mix flour and salt in a large bowl, then rub in cold diced butter until the mixture resembles breadcrumbs. Add caster sugar, beaten egg, and enough cold water to form a firm dough, then wrap and chill for 30 minutes.

Roll out pastry to 3mm thickness, cut circles to line 18 patty tins, fill with mincemeat, cover with pastry lids, seal edges, brush with beaten egg, make steam holes, and bake at 200°C/180°C fan for 20-25 minutes until golden brown.

For the best results, ensure all ingredients are cold when making the pastry, and avoid overfilling the cases as mincemeat can bubble over during baking.

The pies can be frozen for up to 3 months and reheated directly from frozen for 4-5 minutes in a hot oven to restore crispness – remember to dust with icing sugar just before serving for the perfect finishing touch.

Cooking Steps

You'll start by mixing the flour and butter until crumbly.

Then work in the sugar and egg to form your pastry dough.

Next, roll out your dough to 3mm thickness and use cutters to create circles for the bases and lids of your pies.

Once you've lined your tins with the larger circles, you'll spoon in the mincemeat and top with the smaller circles, making sure to seal the edges well and add a steam hole before baking.

Step 1. Mix Flour and Butter

Begin by sifting the plain flour into a large mixing bowl and adding a pinch of salt.

Take your cold butter, cut it into small cubes about 1cm in size, and add these to the flour mixture. You'll need exactly 260g of butter for the perfect consistency.

Using your fingertips, start rubbing the butter into the flour. You'll want to work quickly but thoroughly, lifting the mixture as you go to incorporate air and keep everything cool.

Continue until the mixture resembles fine breadcrumbs – you shouldn't see any large chunks of butter remaining.

If your hands are naturally warm, you might want to pause occasionally to prevent the butter from becoming too soft.

Don't overwork the mixture, as this can make your pastry tough rather than crisp and flaky. You'll know you're done when the mixture has a uniform, sandy texture throughout.

For the best results, make sure your butter is straight from the fridge and your hands are cool.

If the mixture starts feeling greasy at any point, pop the bowl in the fridge for 10 minutes before continuing.

Step 2. Add Sugar and Egg

Once your flour and butter mixture has reached the perfect breadcrumb consistency, it's time to add the caster sugar and egg.

Sprinkle the 125g of caster sugar evenly across your mixture, followed by a pinch of salt. Using your fingertips, gently work these dry ingredients into the flour and butter crumbs.

Create a well in the center of your mixture. Crack one large egg into it, then start to bring the dough together using a butter knife. You'll notice the mixture beginning to form larger clumps as you work.

If it's feeling too dry, add cold water one tablespoon at a time – you shouldn't need more than two tablespoons total.

Now's the crucial moment when you'll need to use your hands. Gather the dough and press it together gently until it forms a smooth ball.

Don't overwork it, or you'll end up with tough pastry. The dough should feel pliable but not sticky. If it's too wet, dust it lightly with flour.

Shape it into a disc, wrap it in cling film, and refrigerate for at least 30 minutes before rolling.

Step 3. Roll Dough Into Balls

After chilling, remove the pastry dough from the refrigerator and divide it into 18 equal portions on a lightly floured surface.

You'll want each portion to be roughly the same size to ensure your mince pies bake evenly. Work quickly to prevent the butter in the dough from warming up too much.

Take each portion and gently roll it between your palms to form a smooth ball.

Don't overwork the dough, as this can make your pastry tough. If you notice the dough becoming sticky, dust your hands with a little flour.

Place each ball on your floured work surface, keeping them slightly separated.

You'll need to make two different-sized balls – slightly larger ones for the bases and smaller ones for the lids.

Set aside 18 balls at about 30g each for your bases, and make 18 smaller balls at about 20g each for your tops.

If you don't have a scale, just eyeball it – the base balls should be about the size of a golf ball, while the lid balls should be about two-thirds that size.

Step 4. Cut Pastry Into Circles

With your dough balls ready, take a floured rolling pin and roll each base ball into a circle approximately 3mm thick.

You'll need to work methodically, keeping your surface well-floured to prevent sticking, and rotate the dough quarter turns as you roll to maintain an even circular shape.

Using a round cutter about 3 inches in diameter, cut out circles for your pie bases. For the lids, you'll need a slightly smaller cutter, around 2.5 inches.

Don't twist the cutter as you press down – just push straight through the dough with firm, even pressure.

Keep track of your pastry circles as you cut them, placing them in neat stacks with a light dusting of flour between each layer.

You should aim to get 18 bases and 18 lids from your dough. If you need to re-roll scraps to get enough circles, gather them gently and chill for 10 minutes before rolling again.

Remember to handle the pastry circles carefully as you transfer them to your patty tins.

They'll be delicate at this thickness, but that's exactly what you want for a perfectly crisp mince pie.

Step 5. Fill and Seal Pie Cases

The next crucial step transforms your pastry circles into perfect mince pie cases. Gently press each larger circle into your patty tins, making sure they're sitting snugly against the base and sides.

Don't stretch the pastry, as this can cause shrinkage during baking.

You'll need to fill each case with exactly one tablespoon of mincemeat – this is the perfect amount to prevent overflow while baking. If you're using homemade mincemeat, give it a quick stir before spooning it in.

Leave a small border around the edge of each case to help with sealing.

Now it's time to add the lids. Place your smaller pastry circles on top of the filled cases and press the edges together firmly.

You can use your fingertips or the tines of a fork to create a decorative seal. Don't forget to make a small steam hole in the center of each lid – a quick prick with a knife will do.

Before they go in the oven, brush the tops with beaten egg for that classic golden finish.

Make sure you cover the entire surface, but don't let excess egg drip down the sides.

Final Thoughts

Making Delia Smith's mince pies requires attention to detail, yet your efforts will be richly rewarded with buttery, perfectly balanced treats that capture the true spirit of Christmas baking.

You'll find these homemade treasures far superior to store-bought versions, with their delicate, crisp pastry and luxurious filling striking the perfect balance of sweetness and spice.

Don't forget that you can prepare these pies in advance – they'll keep in an airtight container for up to a week, or you can freeze them for up to three months.

If you're serving from frozen, just pop them in a hot oven for 4-5 minutes to restore their wonderful crispness.

Remember to dust your finished pies with icing sugar only when you're ready to serve them. This final touch isn't just decorative – it adds a subtle sweetness that complements the rich mincemeat filling.

You'll know you've mastered the recipe when your pastry is golden brown, your filling is perfectly spiced, and your family can't resist reaching for seconds.

These traditional treats are sure to become a cherished part of your holiday baking routine.

Frequently Asked Questions

Can I Use Vegetarian Suet in the Mincemeat Filling?

Yes, you can absolutely use vegetarian suet in your mincemeat filling. It'll work just as well as traditional suet and ensures your pies are vegetarian-friendly while maintaining the classic texture and richness you're looking for.

How Long Do Homemade Mince Pies Stay Fresh at Room Temperature?

Like Santa's cookies, you'll want to enjoy your mince pies within 4-5 days when stored at room temperature. Keep them in an airtight container, and you'll maintain their delightful festive freshness longer.

What's the Best Way to Prevent Soggy Bottoms in Mince Pies?

You'll prevent soggy bottoms by blind baking your pastry cases for 10 minutes first, using a hot baking sheet, and not overfilling with mincemeat. Chilling the assembled pies before baking also helps.

Are Mince Pies Suitable for People With Nut Allergies?

Like navigating a minefield, you'll need to be cautious with mince pies. Traditional mincemeat often contains nuts, so you should carefully check ingredients or make your own nut-free version to ensure safety.

Can I Substitute Brandy With Non-Alcoholic Alternatives in the Mincemeat?

Yes, you can replace brandy with apple juice, grape juice, or black tea in your mincemeat. These alternatives will add moisture and flavor while keeping the filling alcohol-free. You'll still get delicious results.

Conclusion

You'll find that Delia Smith's mince pies are like a warm hug on a winter's day – familiar yet somehow special. Just as your grandmother's cookie tin held treasured memories, these pies carry forward a cherished tradition while adding modern precision to the process. They're more than just a recipe; they're your chance to create that magical moment when kitchen skills meet holiday spirit. Give them a try this Christmas season.