Mince Pies


225g/8oz Odlums Cream Plain Flour 125g/4oz Caster Sugar 100g packet Shamrock Ground Almonds 125g/4oz Margarine (room temperature) 1 Egg (beaten) A little Water, if necessary


450g/1lb Jar Mincemeat


  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease patty/bun tins.
  2. Put flour, sugar and ground almonds into a mixing bowl and mix well together.
  3. Rub margarine through the dry ingredients. Add the egg and water, if required, and mix to a soft dough.
  4. Turn onto a lightly floured board and gently knead.
  5. Cover with cling film and keep in fridge until ready to use. The pastry will keep for about three days !
  6. Roll pastry on a floured board and cut rounds with a cutter to fit greased bun/patty tins. Put a teaspoon of mincemeat in each and cut a lid from remaining pastry to put on top.
  7. Bake for about 15 minutes or until golden brown.

Recipe Notes:

Freezing tips:

Pastry: When made wrap in cling film and keep in fridge for up to 3 days.

Uncooked Mince Pies: Wrap the baking bun/patty tin with the uncooked Mince Pies in cling film and freeze. When frozen remove the Mince Pies from the tin and return to the freezer wrapped in a plastic bag. Will keep for up to 6 months
Cooked Mince Pies: These will keep in the freezer up to 3 months wrapped in a plastic bag.

Mulled Wine


1 Bottle Red Wine

600ml/1pt.Orange Juice

75g/3oz Caster Sugar

1Orange (stuck with Cloves)

1 Orange (cut into slices)

1 Lemon (cut into slices)

5cms/2” pieces of Cinnamon Stick

2 Tablespoons Brandy (optional)


  1. Put all the ingredients into a large saucepan and heat to simmering, stirring occasionally until all the sugar is dissolved.
  2. Keep it barely simmering for about 20 minutes, so the flavours can combine!
  3. Do not boil or the alcohol will evaporate!
  4. Ladle into heatproof glasses to serve


For more great Christmas Recipes from Odlums try our Classic Christmas Recipes book