I know it isn’t December yet, but I was asked the other day for a good mince pie recipe, and this one sprang to mind. This recipe is about as easy as it gets. short crust can be a bit of a handful, but this version is about as friendly as it gets. Uncooked, these mince pies can be kept in the freezer for a month, cooked, they can be stored for up to 4 days if kept airtight.
Ingredients
- 225g cold butter
- 350g plain flour
- 100g golden caster sugar
- 280g mincemeat
- 1 small egg , whisked
- icing or caster sugar
Instructions
- Rub the butter into the flour, then mix in the sugar and a pinch of salt. knead the pastry into a ball and work it a little. It should become firm just like shortbread. You can use it immediately, or refrigerate.
- Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes in tins, by pressing small balls of pastry into each hole. There wants to be enough to cover, with around 2mm thickness all round.
- Spoon the mincemeat into the pies.
- Take smaller balls of pastry and pat them out between your hands to make round lids to cover the pies. You can pin them out too if you want, do them in twos.
- Top the pies with their lids, pressing the edges gently together.
- Brush the tops of the pies with the egg.
- 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 or caster sugar.
Cooking time (duration): 25
Number of servings (yield): 12
Meal type: snack
Culinary tradition: English
My rating: 4 stars: ★★★★☆ 1 review(s)
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