Mince Pies - Mince Pie Recipe

Mince pies have been eaten as part of a traditional British Christmas since as long ago as the 16th century. Then they were made of meat but are now made with sweet mincemeat; a mixture of dried fruits, sugar, spices and brandy. Home made mincemeat is quick and easy to make but can cost considerably more than shop-bought and with so many great commercial brands it's hardly worth the effort or the cost. I usually make one large jar for my Christmas Day mince pies but as we like to eat them throughout December I will opt for a commercial brand. Shortcrust pastry is my preferred case, some like puff pastry, you choose.

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

• 8 oz/250g all purpose/plain flour
• Pinch of salt
• 4oz/ 100g butter, cubed or an equal mix of butter and lard
• 2-3 tbsp cold water
• 1 jar of mincemeat, shop bought or home made
• 2 tbsps icing sugar

Preparation:

Heat the oven to 425F/220C/Gas 7
Make the Pastry

• Place the flour, butter and salt into a large clean bowl.
• Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
• Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
• Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.

The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.

Assemble the Pies

• Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8"/3mm thick. Cut circles 3"/7.5cm of pastry to line the cups pf a standard muffin or bun tray, don't worry if the pastry doesn't come to the top.
• Fill the pastry lined tins 2/3 full/ approx 1 heaped tsp with mincemeat.
• Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorative, cut stars or other fancy shapes.
• Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape (you can omit this is using stars).
• Bake in the preheated oven for 15 mins or until golden brown. Remove from the oven and sprinkle with the icing sugar.
  Mince pies are delicious served hot or cold on their own or with Brandy Butter.
  
  Mini mince pies make delicious "Petit Fours" served after dinner with a cup of coffee. Make as above but use a canape-sized bun tin and cut circles accordingly.

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