Mince Pies
Classic British festive mince pies with a buttery shortbread-style pastry and sweet mincemeat filling. Perfect for Christmas celebrations, they bake to a beautiful golden finish and are dusted with icing sugar to serve.
Ingredients
-
Butter⚖ 225 g 16⅛ pcs
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Plain Flour⚖ 350 g 💧 583.3 ml 🥛 2½ cup
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Mincemeat⚖ 280 g None
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Icing Sugar⚖ 100 g 💧 125 ml 🥄 8½ tbsp
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Caster Sugar⚖ 100 g 💧 117.6 ml 🥄 8 tbsp
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Egg⚖ 50 g 🥚 1 pcs
Total nutrition
4073 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- 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. Bring the dough together into a ball without adding any liquid, then knead briefly. The dough will be fairly firm, similar to shortbread dough. Use immediately or wrap and chill until needed.
- Preheat the oven to 200°C / 180°C fan / gas mark 6. Press small walnut-sized balls of pastry into 18 holes of two 12-hole patty tins to form the pie cases. Spoon approximately 280g of mincemeat evenly between the pies.
- Take slightly smaller balls of pastry and pat them out between your hands into round lids large enough to cover each pie. Place the lids on top and gently press the edges together to seal — no egg or milk wash is needed as they will stick on their own. At this stage, the unbaked pies can be frozen for up to 1 month.
- Beat 1 small egg and brush it over the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then transfer to a wire rack. Dust lightly with icing sugar before serving.
Source:
TheMealDB
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