Tasty Mince Pies are an essential part of Christmas. The number consumed with a glass of wine, port and especially with cheese is large but so worth it. I make the mixture in advance and often add a drop of brandy for the adult version. The pastry will be ok in the fridge for a few days so prep in advance.
Tasty mince Pies
- Lightly butter a 12 case muffin tray. (or use a spray)
- In a large glass bowl (i prefer glass as you can make sure it thoroughly mixed), add the mincemeat and give it a good stir.
- Add the flour, sugar and cubed butter into a food processor and blitz briefly until it look like breadcrumbs. When at this stage, slowly add the beaten egg to the processor.
- Once the mixture has combined, and resembles pasty, wrap it tightly in cling film and place in the fridge.
- Allow to chill for about an hour. It makes it far easier to roll when chilled.
- Lightly flour a cool work area and also lightly flour your rolling pin. Roll into a thinnish layer making sure you have enough pastry to cut out 12 pie bases and lids..
- Cut out 12 circles with a pastry cutter. They must be large enough to fill the cases in the muffin tin up to the lip.
- using a slightly smaller cutter, cut 12 lids from the remaining pastry.
- Gently press the bases into each of the muffin cases and evenly fill with the mincemeat.
- Seal the pie up with a lid on each one and press the edges together with a fork.
- I always make a small incision in the lid to avoid mini explosions.
- Using a pastry brush light brush the mince pie with the fresh milk.
- Once again, place in the fridge for a further 30 minutes whilst preheating your oven to 200 C / Gas Mark 6 / 390 F
- When ready, place in the oven for about 20 minutes or until the pastry is golden brown.
- Remove from the oven and place on a cooling rack.
- Ideally served warm for that added feeling.