Mince Pies battle the dark side.


Got to keep on plodding onwards.

Get back on my little donkey and keep the mixed metaphor show on the road.

You could just give up at this time of year. You could climb under a duvet with a few packets of cream crackers and hibernate until March. There would be no earthly reason to get out of bed or leave the house if it wasn’t for Christmas.

I can’t say that I am planning for Christmas, or getting ready for Christmas or looking forward to Christmas. What I am doing is using Christmas. I am milking Christmas. I am inhaling from it as if it was a helium balloon that might give me a lift, a giggle, any kind of help to get through these dark, leaden days.IMG_8267

The girls get home from school and head straight for the Advent Calendar. IMG_8285

It has been a fixed bright spot in every day. IMG_8283

We’ve cheated a lot.IMG_8284

I’ve made hot chocolate many more times, and with far more indulgence, than the calendar dictated.IMG_8282

The first mince pies were slated for Saturday. They went down a storm (ka-boom). I used the mincemeat that I made here. The pastry recipe has been in my hand-written notes for as long as I can remember.IMG_8289

Wherever I see margerine in a recipe I substitute butter. Life’s too short for margerine. I don’t know who gave me this recipe but I use it every year, exclusively for mince pies, and it is really good:

8 oz plain flour
2 oz icing sugar
5 oz butter in cubes
Yolk of 1 egg
tablespoon of ice-cold water
1/2 teaspoon of lemon juice.

Sieve the flour and sugar together, singing White Christmas as you go.IMG_8291

Rub in the butter with your fingers until you have something that looks like breadcrumbs.IMG_8292

Mix the egg yolk and water and lemon juice together and then use this mixture to bring the pastry together.


Press the pastry into a disk shape, wrap in cling film and let it rest in the fridge until you are ready to make the mince pies.IMG_8293

Naturally, I didn’t take a single photo of the fun part; Use a cookie cutter to cut circles big enough to line a bun tray. I like to top mince pies with hearts or stars and let some of the mincemeat peep around the edges.

Bake at 180C until golden (20 minutes-ish).

Small Girl painted the tops with milk. Eggwash would have given a darker colour but I literally did not have the willpower to crack another egg!

This quantity made twelve mince pies plus a ginormous one which Middle Girl made for herself.IMG_8319IMG_8318

Don’t forget to dust with snow.IMG_8321

Add random embellishments as required to make you happy.IMG_8320

It’s the kitsch that make Christmas.


9 thoughts on “Mince Pies battle the dark side.

  1. I’m sitting here in the gloom, rain belting against the window, checking my emails and your post popped up. The sight of the hot chocolate stuffed with custard creams made me laugh out loud. Perhaps we should also add ‘writing/reading amusing/positive blog posts to cheer people up’ to help us get through these dark days. They’re certainly helping me. Thank you Lynda. x

    Liked by 1 person

  2. I will have 2 mince pies and a cup of that cocoa….what great memories your kids will have….and I love your cheating advent calendar…we used to tooo when my kids were little…my son would always open ahead of time and reclose them, like we didn’t know….LOL and you milk the Christmas spirit to the hilt!! sounds like fun…..kat

    Liked by 1 person

    1. I’m very curious about your suggestion of venison in the mincemeat. I didn’t know that was something people still do! Is it good? Sweet? Savoury?
      I’m kind of relieved that everyone here is ok with the cheating!!


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