Best Mince Pies Ever

"I can't describe how much nicer these are than shop-bought mince pies. The pastry is almost like shortbread, none of that doughy horrible stuff. If you can't be bothered to make your own mincemeat, just use a really good quality shop-bought one. The one I use here has no beef suet, so it suitable for vegetarians. A quick tip for forming the cases: I find that if I mould them straight into the tin, it's quite tricky to remove them once cooked, so I line the tin with clingfilm, make the cases then pull up the film to remove the cases and pop them back in the holes."
 
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Ready In:
30mins
Ingredients:
6
Yields:
12 pies

ingredients

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directions

  • Preheat your oven to 200°C.
  • Rub together the flour and butter (or whizz up in a food processor).
  • Add the sugar and salt and mix thoroughly.
  • Knead the mixture together. Don't add any water. You'll think there's no way it's ever going to stick into a ball, but it will after a few minutes of kneading.
  • Take walnut-sized balls of the pastry and push them into the holes of a 12-cake cupcake tin, forming them into case shapes.
  • Fill each with some of the mincemeat.
  • Form lids for each pie from a slightly smaller ball of dough, patted out flat to fit. Push the edges onto the sides of the case - they will stick together without the need for any egg or milk.
  • At this point, you can freeze the pies until needed.
  • Brush the tops with the beaten egg and bake for 20 minutes, or until golden.
  • Serve hot or cold, dusted with icing sugar, with lashings of brandy butter.

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