Hey everyone! Hope you're all well! I've had quite a busy week in labs so it was really nice to relax this weekend. At work every week someone's been baking something as sort of a Great British Bake Off thing and every week has had a theme. I had mine on Wednesday and my theme was Christmas so I decided to make these Mince Pies as mum's made them before and they were really good so I thought I would share them with you! :)
Makes 12 mince pies (we usually make double as we're a family of piggies XD)
275g self raising flour
150g butter, diced
25g caster sugar
1 egg, beaten
2 tbsp milk, to glaze
Icing sugar for dusting
Filling: 275g Mincemeat
- Rub the flour and butter together with your fingers to resemble fine breadcrumbs. Stir in the sugar and enough egg to form a firm dough and knead until smooth. Wrap in oiled cling film and then chill in the fridge for 30 minutes.
- Preheat the oven to 190C, Gas Mark 5. Grease 12 patty tins. Roll out the dough until it's 3mm (1/8in) thin on a lightly floured surface. Cut out 12 pastry cases using a 7.5cm (3in) fluted cutter and line the 12 patty tins.
- Fill the cases 3/4 full with mincemeat (I put roughly a full teaspoon in each one). Re-roll the remaining dough and make the lids.
- Dampen the edge of each pastry case with water, put the lids on top and press the edges together to seal. Pierce a hole into the top of each lid with a skewer to allow steam to escape.
- Brush each lid with milk and bake for 15 minutes or until light golden brown. Dust with icing sugar and serve warm with cream/custard/ice cream etc :)
|Rub the butter and flour with your fingertips until they resemble fine breadcrumbs|
|Add the sugar and egg and knead until it forms a firm dough|
|Chill for 30 minutes then roll out on a lightly floured surface|
|Cut 12 shapes using a 7.5cm fluted cutter and line the tin|
|Add roughly a teaspoon of mincemeat|
|Cut out the lids and place them on top|
|Bake for 15 minutes at 190C or until light golden brown|
|Dust with icing sugar and enjoy! :)|
So that was my finished product! My second attempt came out much better than the first but they were both yummy! I also managed to make 15 instead of 12 which is always a bonus. I hope you enjoy this recipe and let me know if you've tried them!