I’m a Lazy Baker. I always use frozen pastry.
Makes 16 mince pies, depending on the thickness of your pastry, naturally.
You will need:
- 375g plain flour
- 260g butter (softened)
- 125g caster sugar
- 2 large eggs
- Jar of mincemeat
Recipe: (Homemade pastry or of course cheat and buy frozen, as I do)
- Pre-heat the oven to 220°C or Gas mark 7
- Chop the butter into small cubes, and place into a large mixing bowl with the flour and mix together using your hands.
- Work the lumps of butter into the flour until the mixture resembles breadcrumbs
- Mix in the sugar and one egg, folding it together to bring it together.
- Pop it in the fridge and allow to chill for about 10 – 15 minutes
- Once chilled, lightly flour a work surface (I use a large wooden board) and sprinkle some over your rolling pin
- Roll out the pasty to approximately 2-3mm thick
- Using a pastry cutter (I prefer a metal cutter) cut 16 circles roughly 10cm in diameter
- Place these into your non stick cake/bun tin and push down lightly into the base
- Spoon 2tsp of mincemeat into each one. The mincemeat should fill the pie leaving adequate pastry around the edge for you to seal the lid to – about 5mm
- Beat an egg in a cup and use to brush lightly around the edges of each pie
- Using a smaller pastry cutter cut the lids for each pie.
- Place the lids onto each pie and crimp together the edges with your fingers and seal the pie
- Brush each lid with beaten egg, sprinkle lightly with sugar (I prefer brown sugar) and make a small cut in the lid to allow steam to escape – you don’t want your lovely pies to explode in the oven.
- Cook for about 15 minutes until golden brown. Carefully remove them from the oven using an oven glove, and allow to cool.
- They are delicious warm with clotted cream or hot thick creamy custard. Or on their own, of course!