Feeling Christmassy? Here is a recipe for mince pies…
You will need a 12 hole cupcake or muffin tin. Preheat the oven to 180c
To make 12 mince pies I use 225g plain flour and 125g very cold butter – mix together lightly until it resembles breadcrumbs. Add 1 tablespoon of caster sugar and enough very cold water to mix together to bind it– I prefer it a little wetter than too dry. ( If you accidentally make it too wet just add a little flour back into it) Wrap in cling-film and put in the fridge for 30 minutes.
Then roll out the pastry and cut with round cutters – you’ll need a round larger than the size of your tin for the base and a smaller one for the lid. I cut snowflake shapes for the top. TIP! Roll your pastry very gently, overworking it will make it tough.
Fill the bases with mincemeat (not too full or it will explode through the lid!) Place the lid on top and prick with a fork, brush with milk and bake for about 10 – 20 minutes until golden brown.
Sprinkle with a little caster sugar or icing sugar to serve.
To make special fruity mince pies just add fresh chopped fruit to the mincemeat and mix well before making the pies and baking. I used chopped apricots, fresh cranberries, zest of a lemon and added some demerara sugar to sweeten the fruit a little
Here’s how to make your own mincemeat – packed full of fruit 🙂