Traditional mince pies
Yield 12 pies
- 1 jar of mincemeat
- 350g plain flour
- 50g icing sugar
- 225g unsalted butter
- Preheat the oven to 180°C and get your muffin tin ready
- Rub together the butter, flour and icing sugar – this will take a while, but as you warm the butter up with your fingers, the pastry will come together.
- Don't be tempted to add water, you really don't need to (you just need to believe!)
- Keep kneading the dough with your hand until you can shape the dough into a ball.
- Cover and chill in the fridge for 30 mins - if you're short of time, you can skip this part.
- Shape the pastry into a ball and divide into two.
- Lightly dust a work surface with flour and roll the first ball of pastry out until it is about 3-5mm thick.
- This pastry is very buttery and crumbles easily. If you roll your dough too thin, it will be hard to get out of the tin once cooked.
- Use a large cookie cutter to cut out rounds for the bases, lightly press these into the muffin case and fill with mincemeat - be careful not to overfill the cases.
- You may need to re-work the pastry a few times to get 12 cases.
- Once you have 12 cases, you can now work on the tops. I like to use a small-medium sized cookie cutter to make smaller pastry rounds to place on-top of the pie.
- Use your fingers to press together the base and tops, because the pastry is so delicate, this helps to keep the structure of the pie together after baking.
- Prick the top with a fork.
- Bake in a preheated oven for 12-15 mins until golden.
- Leave to cool in the tin before you remove the pies.
Recipe by Can Kim Cook at http://www.cankimcook.co.uk/traditional-mincepies-recipe/