MINCE PIES! And it’s only September!

Mince PiesI spy with my little eye…something beginning with M.P ~ scrummy mince pies! It’s not Christmas at ours ’til we’ve eaten our first ‘homemade’ mince pie of the (Christmas) season (oops…I mentioned Christmas and it’s only just September). Believe me mince pies and Christmas cakes will be hitting the shelves by the end of the month! Watch this space.

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) 

  1. Pre-heat the oven to 220°C or Gas mark 7
  2. Chop the butter into small cubes, and place into a large mixing bowl with the flour and mix together using your hands.
  3. Work the lumps of butter into the flour until the mixture resembles breadcrumbs
  4. Mix in the sugar and one egg, folding it together to bring it together.
  5. Pop it in the fridge and allow to chill for about 10 – 15 minutes
  6. Once chilled, lightly flour a work surface (I use a large wooden board) and sprinkle some over your rolling pin
  7. Roll out the pasty to approximately 2-3mm thick
  8. Using a pastry cutter (I prefer a metal cutter) cut 16 circles roughly 10cm in diameter
  9. Place these into your non stick cake/bun tin and push down lightly into the base
  10. 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
  11. Beat an egg in a cup and use to brush lightly around the edges of each pie
  12. Using a smaller pastry cutter cut the lids for each pie.
  13. Place the lids onto each pie and crimp together the edges with your fingers and seal the pie
  14. 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.
  15. Cook for about 15 minutes until golden brown.  Carefully remove them from the oven using an oven glove, and allow to cool.
  16. They are delicious warm with clotted cream or hot thick creamy custard. Or on their own, of course!

 

 

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