Saturday, 13 December 2014

BAKED: Marvellous Mince Pies


I'll be completely honest - this is the first year I've ever made mince pies. You know sometimes when you think about baking something and you just think 'this probably won't turn out as good as I hope it will' - that's what I thought but I can honestly say, this is probably one of the best things I've ever made.

All you need to make 24 mince pies is:

225g cold butter, diced
350g GF plain flour
100g golden caster sugar
300g mince meat - I used Waitrose and it's beautiful
1 egg - only a small one
A pinch of salt
Icing sugar - for afterwards - only a dusting.

Let's get started...

1. Firstly, preheat your oven to 180 (fan assisted) and either line two 12 hole baking trays or you can grease them with a little butter instead.

2. Rub together your butter with your flour.

3. Mix in a pinch of salt and your caster sugar.

4. You'll be left with with a firm but fairly crumbly dough - form this into a ball and knead slightly.

5. You do not need to add any liquid!!! The dough doesn't need to be chilled but can be if you prefer - if not get to work creating small balls of dough, flattening them with your hands to be pressed into the bottom of each hole on the tin.

6. Once you've done the bottom of each hole, add a small spoonful of mince meat into each hole.

7. Now it's time for the lids - get another ball of dough and flatten out into a circle to put over the mince meat and lightly press down to seal onto your mince pie bottom - you don't need to seal in any other way than by pressing the top and bottom together.

8. In a small bowl, beat your egg and brush the tops of the pies - this will give them a golden shine when they are baked.

9. Bake for around 15-20 minutes until the pastry has turned golden brown.

10. Once they're done, leave to cool (first in the tin, then onto a wire rack) before plating up and dusting with icing sugar.


NOTE: These can be frozen before baking and will last around 4-5 days in an airtight Tupperware - if they're around that long!

xo

[This recipe is part of the LV= Very British Christmas Cookbook ]

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