KAM Design Mince Pie Winner 2018

It’s been a tough call, but we’ve managed to make it to the end of this gruelling task so that we can give our opinion on the best mince pies on the market this year.

In our opinion, this traditional tasty Christmas treat (the Mince Pie) really can differ from texture size presentation and of course the all-important taste.

We had a variety of pies from various significant names and brands. Some had added extras. Some had hidden flavours and some disappointed, but with a substantial majority, the winner by far was good old Iceland.

The luxury range did live up to what it said on the box. Great presentation perfect amount in the actual pie and above all superb taste.

It was a unanimous decision amongst the panel and a clear winner by far and for only £1 what a bargain.

We happily sat down to a good old cup of tea and a mince pie to bring us into the festive season.

But I do appreciate there are the ones amongst us who like to make their mince pies themselves.

For the creative amongst us here is a very excellent recipe used by the one and only Delia Smith.

Mince Pie

Traditional Mince Pie

I will always cherish fond memories of my mother’s and my grandmother’s cooling trays piled high with freshly baked mince pies on Christmas Eve, ready to be packed into tins and brought out whenever friends popped in for Christmas drinks.

The following is the traditional family recipe.

This recipe is from Delia’s Happy ChristmasMakes 24 (18 if using 1lb/450g mincemeat)


Make up the pastry by sifting the flour and salt into a mixing bowl and rubbing the fats into it until the mixture resembles fine crumbs.

Then add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes, then roll half of it out as thinly as possible and cut it into two dozen 3 inch (7.5 cm) rounds, gathering up the scraps and re-rolling. Then do the same with the other half of the pastry, this time using the 2½ inch (6 cm) cutter.

Now grease the patty tins lightly and line them with the larger rounds. Fill these with mincemeat to the level of the edges of the pastry. Dampen the edges of the smaller rounds of pastry with water and press them lightly into position to form lids, sealing the edges. Brush each one with milk and make three snips in the tops with a pair of scissors. Bake near the top of the oven for 25-30 minutes until light golden brown.

Cool on a wire tray and sprinkle with icing sugar. When cool, store in an airtight container.


  • 1¼ lb (560 g) mincemeat (see recipe below to make your own)
  • 350g plain flour
  • 75g lard
  • 75g butter
  • pinch of salt
  • For the top:
  • a little milk
  • icing sugar


Pre-heat the oven to gas mark 6, 400°F (200°C).


You will also need one (or two) trays of 2½ inch (6 cm) patty tins, one fluted 3 inch (7.5 cm) pastry cutter and one 2½ inch (6 cm) cutter.

Merry Christmas from us all at KAM Design