The Twelfth Day – Traditional Christmas Mince Pies

The Twelfth Day – Traditional Christmas Mince Pies

The Twelfth Day – Traditional Christmas Mince Pies


🎁 Well, guys, the last day is finally here and we present you with as traditional a Christmas sweet as they come. Why we have mince pies on the last day is so that all you little children can make them yourselves and leave them out for Santa. This is so you can thank him for all of the presents that he gives you.

I’m sure if you, like Santa, had to go out and give all the little children around the world presents, you would be really hungry too. That’s why here in England we make sure Santa is fuelled up before his next journey.

Now mince pies, traditionally left out along with carrots for Santa and his reindeers, is a buttery and sweet-tart case with a filling consisting of dried fruits and spices. These are served in any English-speaking country on Christmas because it is a very old Christmas tradition with roots in England. And, when you bite into them, the tart case will crumble, and you are hit with a very sweet and savoury taste. This can be bought in pretty much any shop during Christmas, but it is even better to make it yourself. So, we are not only going to show you how to make it, but show you how to easily make it right in your kitchen.

The Taste Magician wishes you a very Merry Christmas and a Happy New Year. Oh! And don’t forget to leave something out for Santa once you are done.

👉 Mince Pies


  • 600g jar mincemeat
  • 2. 2 oranges
  • 3. 1 apple
  • 4. 1 lemon zest
  • 5. Icing sugar

👉 Pastry


  • 375g plain flour
  • 2. 250g unsalted butter
  • 3. 125g caster sugar
  • 4. 1 large egg

🎄 Method:

  1. Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency
  2. Add 125g caster sugar and 1 large beaten egg and mix together
  3. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix
  4. Wrap the pastry in cling film and chill for 10 mins
  5. Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon
  6. Heat oven to 220C/200C fan/gas 7
  7. Roll out the pastry to 3mm thick
  8. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg
  9. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops
  10. Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving


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