No rolling necessary! The uncooked crumbly pastry can be pressed directly into the tin to get a short, biscuity finish. This is our best recipe for mince pies and it’s great fun to make with kids
Diet: Per pie Spotlight Nutrient unit
:kcal:222
:fats:11g
:saturates:7g
:carbs:30g
:sugars:12g
:fibre:1g
:protein:2g
Low in:salt 0.3g
Preparation time and cooking time
Prep: 30 minutes to 40 minutes
Cook dinner:20 minutes
Components
225g diced
350g Overwhelmed
To mud, icing sugar
Technique
STEP 1
Rub the butter into flour and then add the golden caster, salt, and sugar.
STEP 2
Do not add any liquid to the pastry. Just mix it into a ball and briefly knead. The dough is likely to be quite firm, similar to shortbread. The dough can be used immediately or chilled for later.
STEP 3
Heat the oven to 200C/180C Fan/fuel 6. Fill the 18 holes in two 12-hole patty pans by pressing small walnut-sized pastry balls into each gap.
STEP 4
The mincemeat can be spooned into the pies. Make a spherical cap for the pies by patting out a few smaller pastry balls than before.
STEP 5
You don’t need to use milk or eggs to seal the pies. They will stick by themselves. The pies can be frozen for up to a month.
STEP 6
Brush the tops with the egg. Bake for 20 minutes till golden. Leave to cool in the tin, and then remove to a rack. Pour serving, muck the icing with sugar. Will keep for up to 3-4 days in a hermetic container.
