Mince Pies play such a big part in a typical Christmas. My grandma made them every year and while she always made her pastry by hand, she only ever used a jar of mincemeat. I start to bake mince pies at home from the first week in December. While my kids love the taste of them, they love making them even more with this easy recipe. They make gorgeous presents wrapped up in florist cello-wrap and tied up with a festive ribbon.
Since I bake alot, I find my muffin tins have the perfect size hollows for filling deep mince pies. If you have a shallower tins, be careful not to fill them to the brim as the mincemeat filling will expand while being baked. Make them in advance and leave in the freezer uncooked and bake them when you need them.
There are lots of ways you can add your own signature to mincemeat. You can add some extra crunch with toasted chopped hazelnuts or bitter orange marmalade to the mincemeat. Even a dash of cointreau or brandy!
Of course you can also use store bought all butter shortcrust pastry if you don't have time to make your own!
MINCE PIES Makes 12
Mince Pie Filling
1 Jar Sweet Mincemeat (eg Chivers brand)
Sweet Pastry
300g plain flour
150g cold butter, diced small
50g icing sugar (plus extra for dusting)
1 large egg
Equipment: Bun Tin, Rolling pin
Method:
50% Complete
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