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Mince pies

Mince pies

By Alla Kozlova
35’ Prep time
20’ Cook time
55’ Total time
366 Calories
1 Serving

Summary

The fruit-to-pastry ratio is the true mark of a quality pie, so be sure to have a generous quantity of mincemeat to hand. if you fancy making your own mincemeat, you can find some easy recipes here.
Alla Kozlova 0 Followers

Step by Step

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Step 1

Sieve the flour into a large mixing bowl, then lightly rub in the butter, until the mixture resembles fine breadcrumbs. Mix in 8-10 tbsp cold water with a round-bladed knife to form a dough. Draw the mixture together with clean hands into a rough ball, adding a little more water if needed. Wrap and chill for 30 minutes.
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Step 2

Preheat the oven to 200°C, gas mark 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin, about 0.3cm. Cut out 12 discs with a 10cm fluted cutter and another 12 with a 7cm fluted cutter, re-rolling the trimmings. Line a 12-hole bun tin with the larger discs.
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Step 3

Using a teaspoon, fill the pastry cases with mincemeat. Dampen the edges of the small pastry discs on one side with cold water. Gently press the small discs, damp-side down, on top of the pastry bottoms and seal the edges.
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Step 4

Whisk the milk with the egg yolk to make a glaze and brush it over the top of each mince pie. Prick the lids with a fork to allow the steam to escape while cooking. Bake for 15-20 minutes until golden. Cool for 4-5 minutes in the tin, then transfer to a wire rack. Serve warm, dusted with the sugar.

Ingredient

  • Mincemeat
    Mincemeat
    308 grams
  • Essential plain flour
    Essential plain flour
    450 grams
  • British blacktail free range medium egg
    British blacktail free range medium egg
    1
  • Essential unsalted butter
    Essential unsalted butter
    225 grams
  • Essential waitrose milk
    Essential waitrose milk
    2 tbsp

Nutrition Facts

View nutrition facts
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