'Perfect' mince pies recipe is ready in 20 minutes and uses just three ingredients

Mince pies recipe is ready in 20 minutes and uses just 4 ingredients (Image: Getty)

Craving mince pies made with crumbly sweet pastry and filled with plumpy, juicy mincemeat? This recipe fits the bill.

Mince pies have soared in price by as much as 40 percent year-on-year in supermarkets amid a tight supply of sultanas and butter.

The Grocer’s analysis of 40 like-for-like products available in the supermarkets and discounters this year and last shows pre-promotional prices are up by an average of 8.6 percent.

Nick Drewe, a trend expert at online discount platform Wethrift, has shared a recipe that avoids costly additions like extra butter and booze.

He said: "The cost for each pie is 38p, and the recipe makes 12 pies, bringing the total cost for the ingredients to £4.52 - a 28 percent cost difference if you were to purchase 12 mince pies from the supermarket.

Mince pies are quick to make and warrant delicious results with this easy recipe (Image: Getty)

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Mince pies recipe

Ingredients

• 640g ready-rolled shortcrust pastry (£2.40, Tesco)
• 411g jar mincemeat (£1.85, Tesco)
• One Free-range egg, whisked (£1.60, six-pack, Tesco)
• 50g granulated sugar (optional)

A delectable stack of mince pies can be whipped up in no time with this recipe (Image: Getty)

Method

Thanks to the ready-rolled pastry, this cheat recipe is quick and easy to make. However, some preparation is required to ensure the most delicious baked pies.

Remove the pastry from the fridge 10 minutes before using it to allow it to warm slightly to room temperature.

Preheat your oven to 180C and prepare a 12-hole muffin or tart tin by lightly brushing each hole with butter or vegetable oil to prevent sticking.

Unroll the pastry on a flat surface dusted with flour or covered with baking parchment to ensure it's easy to handle. Using a straight-edged three-inch circle cutter, stamp out 12 discs to serve as the base for each pie.

Line each tin segment with the stamped-out pastry pieces as neatly as possible. Don't forget to gently press the pastry into each hole to keep it in place.

It's crucial to do this carefully without stretching the pastry, as this could become weak and too thin for the filling. Next, fill each case with two teaspoons of mincemeat or as much as you prefer and set aside.

You can add a few extra ingredients to the mincemeat, such as chocolate chips, citrus zest or even a splash of Port if you have it to hand.

Use the remaining pastry to stamp out 12 more circles using a fluted cutter or any other shape (e.g., stars, Christmas trees) that fits the dimensions of the pie.

Now brush the underside of each pastry lid with the whisked egg, place it on top of the pie and press the edges down to seal.

Brush the tops with the whisked egg, and cut a small slit in each using a knife to allow steam to escape. If desired, sprinkle the pies with sugar, then bake for 15-20 minutes until golden brown.

Dust with more sugar once cooked, and let the mince pies stand in the tin for two to three minutes before carefully transferring them to a cooling rack.

Allow them to cool slightly, then serve alongside cold cream. The pies can be stored in airtight containers and frozen for up to a month.