Dessert · British
Mince Pies
Desserts have always intimidated me a little — the precision, the oven timings — but this one is gentle with beginners. I've made it in kitchens I didn't know and it still came out right.
Method
- 1.To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt.
- 2.Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
- 3.Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
- 4.Spoon 280g mincemeat into the pies.
- 5.Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
- 6.Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
- 7.Beat 1 small egg and brush the tops of the pies. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack.
- 8.To serve, lightly dust with icing sugar.
Notes
Taste as you go. My measurements are approximate because I never actually measure anything.
Serve with crusty bread if you have it. Serve with whatever you have if you don't.