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Feed a crowd with this glorious giant mince pie – so easy to make but looks like a work of art.
When we say giant, we really mean it. This minced pie uses over a pound of minced meat, but makes enough for 16 servings, enough to cover even extended family feasts. If you prefer your pies in personal portions, we recommend this tart recipe instead. Chopped pies have been a Christmas staple for centuries, and this one is more traditional than you might first think. Originally, pies were sufficient to serve a large group, although until relatively recently pies actually contained minced, sweet and spicy meat. Fortunately, this is a meatless version – just a nice fruity pudding.
Watch how to make a giant hash
2 tablespoons of flour
2 packets of 320g of ready-made shortbread (or sweet shortbread)
1.2 kg of minced meat
1 beaten egg
Powdered icing sugar
Butter a 26 cm or 1.6 L pie dish. Lightly dust the work surface with a little flour, place the two sheets of brick pastry next to each other lengthwise so that they overlap by 3 cm. Roll over the seam with a rolling pin to press together.
Cut a circle in the dough to line the dish and cover the edge with a little excess. Place it in the dish and press lightly to fit it. Trim off any excess from the sides, keeping the edge intact. Leave in the refrigerator for 30 min.
Cut 9 strips Â½ cm thick and 30 cm long. Cut the rest into holly leaves using a cookie cutter and roll a few into balls to make holly berries, cut the scraps into slices 1 cm wide, in case you have need to replace the rim if it shrinks during cooking. Make 3 braids of 3 thin strips, and use the blunt side of a knife to decorate the holly leaves. Put on a baking sheet and leave in the refrigerator for at least 20 min.
Preheat oven to 180 ÂºC / 350 ÂºF / gas 4. Line dough with foil, fill with beans and bake for 15 minutes. Remove the foil and beans and cook for another 10 minutes. Let cool.
Brush the rim with the beaten egg, place the braided dough on top, trim and carefully join. Put the minced meat in the tart shell, garnish with pastry sheets and berries, brush with egg and refrigerate for 1 hour. Bake 40-50 min. Sprinkle with icing sugar to serve.
Tip for making giant pie
This recipe uses store-bought pastry, but if you’d rather make your own, go for it!
Tip for this giant hash
- When you lay out the top of your pie, don’t skimp on these decorations. It’s nice to have some shiny and delicious minced meat, but for the most artistic finish use a lot of leaves. Arrange them in twos and threes with small flattened groups of three berries on top.
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