Prep 30 mins
Cook 20 mins
A Sophie Grigson recipe. This pastry is easy to work with and has great taste and texture. It freezes really well too.
- 500 g mincemeat
- milk, for brushing
- caster sugar, to sprinkle
FOR THE PASTRY
- 300 g plain flour
- 3 tablespoons icing sugar
- 175 g unsalted butter, fridge cold
- 175 g soft cheese
- 3 tablespoons single cream or 3 tablespoons double cream
- Sift the flour into a bowl with the icing sugar and 1/2 tsp salt. Using a knife or a processor, cut the butter and cream cheese into the flour mixture until it resembles coarse breadcrumbs.
- Add enough cream to mix to a soft dough. Gather into a ball and knead very briefly to smooth it out. Divide dough into 2; wrap each in cling film and chill for at least an hour.
- Lightly grease your bun tins. On a lightly floured surface roll out the pastry to the thickness of a coin, then stamp out equal numbers of 6cm and 7cm circles. Roll up the offcuts, knead lightly, and then roll out again.
- Use the larger circles to line the cups of the tins. Place a heaped tsp of mincemeat in each cup, cover with the smaller disc and lightly press together. Make a small hole in the centre of each lid for the steam. Chill for 30 minutes before baking.
- Heat oven to220/gas 7 and place a baking sheet in the oven to heat up (the intense blast of heat to the bases helps them to cook through more effectively).
- Bake for 10 minutes approx; reduce heat to 180/gas 4, then cook another 10 minutes, until golden brown. Brush lightly with milk, dust with caster sugar, and then return to the oven for approx 1 minute.
- Cool in the tins for 5 minutes, and then ease out. These will freeze for up to 3 months!
For some reason or other I didn't have the kind of baking pan I needed for these pies, so just formed them flat onto a prepared cookie sheet! And although I followed you recipe pretty much, I did change one thing quite a bit! Instead of the given teaspoon of mincemeat, I actually used a generous tablespoon of the filling & ended up slightly more then enough of the filling for 24 pies! They turned out great, & I'm such a fan of mincemeat that I'm keeping most of these just for myself (well, my other half has managed to consume a few of them already)! Thanks for sharing the recipe! [Made & reviewed as a THANK YOU for tagging in PRMR during the recent Tic-Tac-Toe event]