Best Mince Pies Ever
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
12 pies
ingredients
- 225 g cold unsalted butter, diced
- 350 g plain flour
- 100 g golden caster sugar
- 1 pinch salt
- 280 g mincemeat (from Fruity Mincemeat)
- 1 small egg, beaten
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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RECIPE SUBMITTED BY
Snowbunny Andorra
Andorra