Your friends and family are sure to be impressed by this giant mince pie come Christmas. This delicious mince pie is packed with classic, sweet mince meat and wrapped in buttery shortcrust pastry. Serving 16 people, this giant mince pie is perfect for sharing on Christmas Day, Boxing Day or for a festive party as it can be cut into slices and shared with many. It will take around 1hr and 15 mins to bake this giant mince pie but its well worth the wait! The egg wash will make sure your giant mince pie has a crisp, golden finish and looks perfect. Dust with icing sugar before serving and you can serve warm or cold – with brandy butter, cream, ice cream, the choice is yours!
- 2tbsp plain flour
- 2 x 320g packs ready rolled shortcrust (or sweet shortcrust) pastry
- 1.2kg mincemeat
- 1 egg, beaten
- Icing sugar to dust
Grease a 26cm or 1.6l pie dish. Lightly dust the work surface with a little flour, set the two pastry sheets beside each lengthways other so they’re overlapping by 3cm. Roll over the join with a rolling pin to press together.
Cut a circle out of the pastry to line the dish and cover the rim with a little excess. Set it in the dish and press lightly to fit, trim any excess of the sides, keeping the rim intact. Leave in the fridge for 30 mins.
Cut out 9 strips ½cm thick and 30cm long. Cut the rest into holly leaves using a cutter and roll some into balls to make holly berries, cut any scraps into 1cm wide strips, in case you need to replace the rim if it shrinks during baking. Make 3 plaits of 3 thin strips, and use the blunt side of a knife to decorate the holly leaves. Put on a tray and leave in the fridge for at least 20 mins.
Preheat the oven to 160C fan, gas 4. Line the pastry with tin foil, fill with baking beans and bake for 15 mins. Remove the foil and baking beans and cook for another 10 mins. Leave to cool.
Brush the rim with beaten egg, set the plaited pastry on top, trim and join neatly. Put the mincemeat in the pastry case, top with the pastry leaves and berries, brush with egg and chill for 1 hour. Bake for 40-50 mins. Dust wit icing sugar to serve.
This recipe uses shop-bought pastry but if you prefer making your own - go for it!