MINCE PIES Makes 18 min or 12 large
230g cold unsalted butter, cut into chunks
360g plain flour plus extra for flouring
100g caster sugar
Pinch of salt
Splash of water
1 egg beaten
icing sugar to dust
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