Festive Christmas Favourites`


  • 225g/8oz Odlums Cream Plain Flour
  • 125g/4oz Shamrock Golden Caster Sugar
  • 100g packet Shamrock Ground Almonds
  • 125g/4oz Butter (room temperature)
  • 1 Egg (beaten)
  • A little water, if required
  • 450g/1lb jar Mincemeat
  • Icing sugar


  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 butter 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 round or star shaped lid from remaining pastry to put on top.
  7. Brush with milk or egg wash and bake for about 15 minutes or until golden brown.
  8. Cool and dust with icing sugar before serving.

Freezing Tips

  1. Pastry
    When made wrap in cling film and keep in fridge for up to 3 days.
  2. 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
  3. Cooked Mince Pies
    These will keep in the freezer for up to 3 months wrapped in a plastic bag.


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