Mince Pies

I made the first mince pies of the season today!  It’s Christmas!!!   I tend not to start on the mince pies until about now as I love them but I know that if I started at the beginning of December I would be sick of them by Christmas day after the inevitable eating half a dozen in one sitting incident!  They were made with homemade mincemeat and homemade pastry.  Words cannot describe how wholesome I feel right now.  The mincemeat takes 2 weeks to mature so if you want to have a go at making your own then it’s not too late. 

Makes 12

1 quantity shortcrust pastry (So so so easy to make, don’t be afraid!  It’s way better than store bought.)
1  jar mincemeat (Or buy a jar if you don’t have the time.)
1 egg white
3 tbsp sugar

– Heat the oven to Gas Mark 6. 
– Very lightly butter or oil a 12 hole bun tin, preferably straight sided but round is fine. 
– Roll out the shortcrust pastry to a thickness of about a £1 coin.  (2-3mm)
– Cut out 12 large and 12 smaller circles to fit the bun tin.  You will have to reroll the pastry. 
– Press the larger circles into the bun tins being careful not to leave air bubbles underneath. 
– Put a teaspoon of mincemeat in the pastry cases. 
– Run a wet finger round the top of the pastry cases. 
– Place a smaller circle on top and lightly press down. 
– If you have any remaing pastry cut out holly leaves and roll berries. 
– Put a dab of water on top of the pie and place your decorations on carefully. 
– Stab a small hole in the top of the pie with a paring knife, I like to do it between the leaves, to allow steam to escape. 
– Add a few drops of water to the egg white and beat until loose. 
– Brush over the tops of the pies and sprinkle each one with the sugar. 
– Bake for 25 minutes, turning occasionally to ensure even browness. 
– Allow to stand for a few minutes before serving warm or allow to cook completely on a wire rack. 

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Filed under Christmas, Easy, Teatime Treats

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