Mince pies

Mince pies

By
From
B.I.Y. Bake It Yourself
Makes
12

It’s usually about mid-November when you can legitimately start eating mince pies, so make the most of that limited window to bake as many as you can! I love them hot and slathered in brandy and double cream. If you want to make your own mincemeat, I urge you to try it. It is dead easy, but you do tend to make quite a lot of it at a time. If you just want mince pies as soon as possible, buy a regular 400 g jar of mincemeat instead. Get the kids involved, too; there’s nothing like piling into produce you’ve made with excited children during the Christmas holidays.

Ingredients

Quantity Ingredient

For the sweet shortcrust pastry

Quantity Ingredient
200g plain flour, plus more to dust
1/2 teaspoon table salt
100g caster sugar, plus more to sprinkle
100g unsalted butter, chilled and chopped, plus more for the tin
2 large eggs

For the filling

Quantity Ingredient
1 quantity see method for ingredients
or 400 g jar good-quality shop-bought mincemeat

Tool kit

Quantity Ingredient
12-hole muffin tin
9 cm fluted round cutter
7 cm star-shaped cutter or other christmassy shape
pastry brush

Method

  1. Make the sweet pastry by first mixing the flour, salt and sugar, then rubbing in the butter to make a breadcrumb consistency. Break 1 egg into the bowl and mix with a wooden spoon until a soft dough has formed. Tip on to a floured work surface and gently knead for a minute or so, then mould into a disc about 10cm wide, wrap in cling film and put in the fridge for 30 minutes to firm up.
  2. Preheat the oven to 220°C and butter a 12-hole muffin tin. Unwrap the pastry and gently roll out on a well-floured surface, turning it regularly so it doesn’t stick to the surface or crack too much. Roll out to the thickness of a pound coin (about 3 mm). Use a 9 cm fluted round cutter to cut out 12 discs and place each one in the muffin tin. Use your fingers to gently press the pastry into the shape of the tin, avoiding pressing down on the crinkled edges. Spoon about 2 heaped teaspoons of mincemeat into each pastry cup; no more than that, or it will bubble over the rim and weld the pies to the tray.
  3. Re-roll the pastry (you may need to chill it for 10 minutes first, as it may have warmed up too much to roll) to the same thickness as before. Cut out Christmassy shapes – 7 cm stars work well – making sure the shapes are in contact with the pastry cup, or they will float around as the pies bake. Lightly beat the remaining egg and brush on to the pies, then sprinkle with caster sugar.
  4. Bake for 18–22 minutes until golden brown. Take out and leave to cool for a bit before releasing the pies from the tin.

Note

  • This recipe has a level 2 (intermediate) difficulty.
Tags:
Great British Bake Off
Baking
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