Mince Pies
85 min · Serves 4 · By TheMealDB Import
- British
- Dessert
- Christmas
- Comfort Food
British, Dessert, Christmas
Adapted from bbcgoodfood.com
Ingredients
For 4 servings
- 225 gButter
- 350 gPlain Flour
- 100 gCaster Sugar
- 280 gMincemeat
- 1 smallEgg
- 1 ToppingIcing Sugar
Method
Prep 14 min · Cook 71 min
- 1To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt.
- 2Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
- 3Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
- 4Spoon 280g mincemeat into the pies.
- 5Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
- 6Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
- 7Beat 1 small egg and brush the tops of the pies. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack.
- 8To serve, lightly dust with icing sugar.