Jacqui’s Mince Pies Recipe

MINCE PIES Makes 18 min or 12 large

INGREDIENTS:

230g cold unsalted butter, cut into chunks

360g plain flour plus extra for flouring

100g caster sugar

Pinch of salt

Splash of water

280g mincemeat

1 egg beaten

icing sugar to dust

METHOD:

Pre-heat the oven to 200oc or 180oc fan/Gas 6

Place the butter and flour with pinch of salt into the bowl of a food processor and process together.  Then add the sugar, pulse again. Add a splash of water and the mixture will come together. The dough will be fairly firm. Wrap in cling film and leave to chill in the fridge for 1 hour. (The pastry can be frozen for upto a month).

Preheat the oven. Grease well your mini muffin trays (or normal bun tray – makes 12). Line each of the holes in the tins by pressing a ping bowl size ball of pastry in each hole. Then spoon in the mincemeat into the pies.

Take a slightly smaller ball of pastry then before and pat them out between your hands to make round lids, big enough to cover the pies. Or use a star cutter and cut out a lid and press down on edge of pie to seal. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with egg as they will stick on their own.

Brush the tops of the pies with the beaten egg. Bake for 20 minutes until a lovely golden colour. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 5 days in an airtight container. Delicious with a glass of mulled wine & enjoy!

Penistone Pies & Puddings Cookery School

For course information www.penistonepies.co.uk

Tel: 07796551653 or 01226 766889

By | 2016-02-25T01:11:46+00:00 November 17th, 2015|Categories: Recipes|Tags: , , |0 Comments

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