For a traditional mince pie with a twist try these Lattice Mincemeat Tarts from Gilly Robinson

  • 45
  • 6
  • Easy


  • 275g plain flour
  • 60g butter
  • 60g lard
  • 560g mincemeat
  • Cold water to mix
  • Milk


Preheat the oven to 200C/gas 6
Make the pastry by rubbing the fats into the flour and adding a little water to form a dough, chill for 20 minutes before rolling out to fit six 6 x 8cms individual loose based tartlet tins (make sure they are buttered well).
Remember to keep a third of the pastry for the lattice top!
Roll out the top piece, to approx. 25cm x 18cm and cut with a lattice cutter.
Fill the pastry with mincemeat and lay the lattice over the top. Make sure the edges seal and then carefully brush with milk and bake.
When cool, wrap and freeze.
On the day thaw the tarts and put a baking tray into the oven to heat up.
Slide the tarts onto this and heat 15 minutes the hot tray will stop any soggy bottoms
Dust the mincemeat tarts with snow sugar and serve.
Tip: You can pick up some fantastic Silverwood bakeware tartlet tins from Cooking Fantastic in Killinghall Harrogate.

About The Author

Gilly Robinson is head tutor at Malton Cookery School

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