Who doesn’t love a warm mince pie at Christmas? Perfect with a glass of spiced mulled wine or a good cup of coffee, the best mince pies have delicious melt-in-the-mouth pastry and a fruity, aromatic filling. Yummy!
This easy-peasy recipe will have your family and friends begging for more…
225g diced cold butter
350g plain flour
100g golden caster sugar
1 small egg
Icing sugar to dust
To make the pastry, rub 225g cold, diced butter into 350g plan flour. Mix in 100g golden caster sugar and a pinch of salt.
Knead together into a ball until you have fairly firm dough – a bit like shortbread.
Preheat the oven to 200C/gas 6/ 180C fan.
Divide the pastry in half – making one half slightly larger than the other! Using the larger half, break off pieces of dough, roll into walnut-sized balls, and press into the base of two 12-hole patty tins so that they fill the bottoms and come up the sides. You should have enough to fill 18 holes.
Spoon 280g mincemeat into the pastry bottoms.
Use the rest of the dough to break off slightly smaller pieces than before. Pat them in your hands to make lids large enough to cover the pies and press down the edges to seal.
Beat one small egg and brush the tops of the pies. Bake for 18-20 minutes until golden. Don’t forget to ask an adult to help you put them in the oven.
Leave to cool in the tins for five minutes then cool on a wire rack. Dust with icing sugar to serve.
Love Betsy x