It’s Christmas, and what Christmas would be complete without Mince pies. This pastry can also be used to make apple and cherry pies too… Below is the recipe, enjoy!!
350g plain flour (plus a little extra for rolling out)
225g cold, diced butter
a pinch of salt
1 egg beaten (for pastry)
1 tbsp chilled water
1 beaten egg (for egg wash)
a little icing sugar (for decorating)
Put the flour, salt and butter into a bowl and rub together until it resembles rough breadcrumbs.
Mix in the sugar and stir.
Now add the beaten egg and water and combine into a ball.
Place on a floured work top and knead for a few minutes, coating in more flour if necessary (to stop it becoming sticky).
Now roll out, cut out circles (base circle larger than lid) and place the base circles in a greased muffin or similar cake tray (or use tin foil cups).
Place approx one teaspoon of mince pie filling, then place the lid on top pressing down lightly.
Snip the centre (allows air to escape while baking). Brush on a little egg wash and bake at 180c for about 20 mins or until golden.
Allow 10 mins before removing from tin to cool, then place or a wire rack and sieve a little icing sugar over the top.
Goes well with cream, brandy sauce or ice cream. Also great on their own either hot or cold 🙂