Tots can play baker with this Felt Mince Pie Trio. Little chefs will adore playing the role of Christmas host with this plate of mouth-watering pies – and it comes with none of the stress of burnt pastry and missing ingredients! This trio from Carolyn Letten features three unique felt toppers, including lattice pastry and spooned-on icing, as well as dainty holly leaves and a realistic mincemeat filling – we guarantee that tummies will be grumbling for the real thing once playtime is over.
- Fabric, contrasting prints, two
- Felt: ivory, brown, beige
- Toy filling
- Fusible webbing
Download and print the templates from sewmag.co.uk. Trim three pastry bodies from cream felt, and three 5cm diameter circles from cream felt for the bases. To make up each pastry case, take one end of the inner curve of the felt body and machine or hand stitch it to the outer edge of the circle base by placing the edges together, then sewing all the way around. Allow the ends to overlap by 5mm, sew up the seam and cut any excess off. Leave the wrong side out. Fold the whole piece in half and at both ends, sew a straight seam from the bottom edge of the body that starts at 1mm and ends at the top edge at 4mm; do not sew into the circle base.
Unfold the piece, then re-fold in half, bringing together the two seams you have just stitched together. Sew the two end seams from 1-4mm. Repeat until you have stitched 20 seams. Turn each pastry case right side out. For the lidded pie, cut a 9cm diameter circle from cream felt and snip two V shapes in the top. Take a small piece of brown felt and use acid-free glue to stick it underneath the V shape holes. Sit the lid on top of one of the pastry cases, pinning it in place around the inside top. With matching thread, hand-sew the lid in place, making a 1cm border all the way around using four running stitches up each side of 16 of the seams to make the ridges. Before you stitch the last four, fill with stuffing.
To make the lattice pie, cut a 12cm brown felt circle. Snip 24 small sultana-sized pieces from two different brown shades of felt and arrange them in the middle to make a 7cm diameter circle, secure with acid-free glue. Use a dark brown and light brown thread to machine or hand stitch over them randomly in wavy lines. Cut six 9cm x 12cm strips of cream felt. Sew brown lines down both sides of each strip, then arrange them in a lattice pattern across the mincemeat and sew each end down to secure.
Hand-sew a line of small running stitches, 5mm in from the edge of the circle, all the way around. Pull up the thread to gather until it will sit in the top of the case. Fasten off the end securely then stuff and place in a pastry case. Cut a 10cm diameter circle from cream felt and cut the middle out, leaving a 2cm border all the way around. Pin it in place on top of the pie. As before, handsew in a matching thread, sewing four stiches up each side of the 20 ridges. As you move from ridge to ridge, make sure to catch the mincemeat as you go.
For the iced pie, cut out white felt icing using the template provided. Snip a 12cm brown felt circle and secure the icing in the middle of it. Cut 17 sultana pieces and stitch them around the icing. Sew a line of running stitches around the edge of the brown circle, then gather up and stuff. Place into the third pastry case, then cut out a circular border from cream felt, place on the pie and hand-stitch to attach.
Use the template to carefully cut out green felt holly leaves and small red felt berries to accompany them. Place them onto a piece of thin scrap paper, machine around each leaf in a bright green thread and sew a few stitches onto the berries to highlight. Gently tear the paper away and secure to each pie using an acid-free glue stick. For the lidded pie, sew a length of red and white gingham ribbon around the pastry case, making sure that the bow sits at the front, as shown in the picture.