Taste.com.au’s instructions for making the perfect mince pie pastry

The foodies at Taste.com.au share their tips for ensuring your mince pie pastry is perfect every time.

“Mincies”, as we affectionately call them, are one of our favourite Christmas treats.

If you’re like us and love to make them during the festive season, follow these pastry making tips for best mince pie results.

Give it a rest

After shaping the pastry into a disc, wrap it in plastic wrap and place in the fridge for 20 minutes. This allows the pastry to rest, which prevents it shrinking during baking. Set the pastry aside for 10 minutes to come to room temperature before rolling it out, otherwise it will be too hard to roll.

Allow the pastry to rest to stop shrinking during baking.

On a roll

Lightly dust your work surface and the rolling pin with flour. Don’t use too much flour or it can alter the texture of the pastry. Roll the pastry out with even pressure in one direction, turning it 90 degrees as you roll. While turning the pastry, lightly throw a little flour under it as you go to stop it sticking to the bench.

Fruit mince pie pastry needs special care.

The perfect cut

Lightly dust your pastry cutter with flour and cut firmly into the pastry. Don’t wiggle the cutter – this results in an unclean, jagged edge. To easily remove each pastry disc from the bench, use a metal egg slide dusted with flour. This removes the pastry in one clean motion, maintaining a neat, even shape.

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Originally published as Taste.com.au’s instructions for making the perfect mince pie pastry