Christmas Mince Pies2014-09-18
- Servings : 24
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 55m
Make and freeze ahead for Christmas treats.
- 225g cold butter, diced
- 350g Gloria Plain Flour
- 100g caster sugar
- 280g mincemeat
- 1 small egg
- icing sugar, to dust
To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g caster sugar and a pinch of salt. Combine the pastry into a ball - don’t add any liquid, and knead it briefly. The dough will be fairly rm, like shortbread dough. You can use the dough immediately, or chill for later.
Preheat the oven to 180°C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon the mincemeat into the pies.
Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal - you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
When ready to bake, defrost the pies, beat 1 small egg and brush the tops of the pies.
Bake for 20 minutes until golden. 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 3 to 4 days in an airtight container.