It would not be Christmas without a tray of freshly baked mince pies on your table. Our chef Sean Smith has taken the pain out of pastry making with our house-made dry mix. Simply add our decadent mincemeat filling to impress your dinner guests.
Crumb 240g butter into to the flour mix.
Add one egg and slowly add into the bowl.
Keep mixing by hand until a dough forms. Rest for 1-2 hours in the fridge.
Bring to room temp before rolling. Don’t forget to purchase a jar of our The Pantry at CLIFF Luxury mincemeat for the most delicious mincemeat filling.
Flour, Cornflour, Icing Sugar, Salt
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