There’s nothing more satisfying than coming in from the cold to the smell of mince pies. My mum makes them every year, but this year I had a go. Now you may think, why on earth is this being posted in April, well for two reasons; 1. I’m only now making this blog! and 2. I made these a few weeks ago to use up the mince meat we had left over from christmas, also used the recipe to make jam and marmalade tarts (no lids) and they turned out great! My mother even took them into work and the feedback was that they were the best mince pies they’d ever tasted! I’ll take that complement any day 😀
- 225g cold butter , diced
- 350g plain flour
- 100g golden caster sugar
- 280g mincemeat
- 1 small egg
- icing sugar , to dust
- To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine 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.
- Preheat 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. Spoon 280g mincemeat into the pies.
- Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top 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. But I like to. (The pies may now be frozen for up to 1 month).
- Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.