Mince pie pastry

  • 8 oz Self raising flour
  • 2 oz Lard
  • 2 oz Stork margerine
  • 1 pinch of Salt
  • 1 or 2 tbs cold water

Mincemeat filling

  • 4 tbs of Waitrose own plain mincemeat
  • Zest of half a small orange
  • 1 tbs of glace cherries
  • 6 Brazil nuts (sliced)
  • 2 tsp of sherry

Susie’s Mince Pies

There is nothing like homemade mince pies and this is my favourite recipe


  1. Mix in a small bowl about 4 tbs of mince meat and add the chopped cherries, nuts orange zest and stir in the sherry.
  2. Combine the flour in bowl with soft lard and margerine. Rub with your fingertips to make it into fine breadcrumbs.
  3. Make a well in the middle and just put one spoon of water into it, then stir it together
  4. Work the mixture into a ball, it should be firm and not sloppy.
  5. Flour your worktop and roll out just over ½ of the pastry so that it is very thin and cut your bases and place them into a greased bun tin.
  6. Put just over ½ a teaspoon of your mince meat mixure into the bases
  7. Roll out the remaining pastry for the tops, brush with milk and sprinkly with a little bit of demarera sugar
  8. Bake for 15 – 18 minutes in an over set at 180 degrees