A Sophie Grigson recipe. This pastry is easy to work with and has great taste and texture. It freezes really well too.
My Private Note
Units: US | Metric
FOR THE PASTRY
- 2Sift 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.
- 3Add 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.
- 4Lightly 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.
- 5Use 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.
- 6Heat 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).
- 7Bake 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.
- 8Cool in the tins for 5 minutes, and then ease out. These will freeze for up to 3 months!
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Nutritional Facts for Melt-In-The-Mouth Mince Pies
Serving Size: 1 (1167 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 182.4
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 4.0 g
- Cholesterol 16.9 mg
- Sodium 8.5 mg
- Total Carbohydrate 29.3 g
- Dietary Fiber 0.6 g
- Sugars 13.0 g
- Protein 1.8 g
The following items or measurements are not included: