Baking, Festive, recipes, Uncategorized

Mince Pies

mince pies

FOR THE PASTRY

375g plain flour

260g unsalted butter (softened) and chopped into small pieces)

1 large Egg, beaten (you may have to add a little milk)

150g of rolled Marzipan (enough for small roundels in the base of the mince pie)

 

MINCEMEAT MIXTURE

Large jar of Mincemeat (600g)

2 Satsumas segmented and chopped

1 apple – finely chopped

Zest of 1 large lemon

Mix all the mincemeat ingredients into a large bowl.  Mix with your hands

  • Weigh out your flour
  • Add the butter and start to rub into the flour (you are aiming for a breadcrumb consistency but do not overdo it)
  • Add the beaten egg (if you have some left, use it to construct the mince pies and brush on the top when completed)
  • Draw the pastry together into a ball and wrap in cling film. Refrigerate for about 10 minutes.
  • Grease your muffin tin
  • Roll out the pastry onto a floured board to about 3mm thickness. Use a large cutter for the muffin tin base and a smaller one for topping the pies.
  • Roll out the marzipan and use a smaller cutter for the base of the mince pies.
  • Place the large rounds of pastry into the muffin tin and place the Marzipan cut outs inside
  • Place 1-2 tablespoons of mincemeat mixture into each muffin section (do not overfill) Brush the edge of the pastry with beaten egg.
  • Place the smaller cut outs of pastry on the top and press to seal
  • Bake for 15-20 minutes (removing the cold plain shelf for the last 3-4 minutes) @ 220 degrees in your Electrikit Aga
  • Leave to cool and then remove from the tin. Dust with icing sugar and enjoy these with clotted cream

If you are going to indulge, you have to indulge properly!

 

 

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