Mince Pies (its never too early!)

I know some of you may be thinking it’s a little too early to be making mince pies but I have never made them before so wanted to give it a try and get a little practice in before Christmas arrives which is only just over 6 weeks away.

These tasted absolutely lush which is good because I love mince pies 🙂

I cheated a little bit with recipe by using mince out of a jar but if you chose you can always make your own mince which I may do next time I make these.

ATTENTION!!!! This recipe makes 12 mince pies. You need to make 2 quantities of short crust pastry so make 2 seperate batches of pastry as it is easier to work when making and rolling.

You need:

• 1 Large jar of mince
• Sone brandy (amount depends on personal preference)
• 450g Plain flour, lush extra for dusting to roll
• 60g Icing sugar, and a little extra for dusting
• 1 tsp Salt
• 250g Unsalted butter, chilled and diced into cubes
• 3 Eggs, lightly whisked

You will also need a 7.5 cm, a 10 cm cutter and a muffin tin.

To make:

1. Sift your flour, icing sugar and salt into a mixing bowl
2. Add the butter and rub together using your fingers and thumbs lifting the flour whilst you do so to get air into the mixture
3. Whisk one egg and add this to the mixture, mixing together using a flat metal knife and a cutting motion until a consistency of coarse bread crumbs is formed adding a little chilled water if required
4. Bring the mixture together with your hands into a round disc and place in the fridge for 30mins
5. In a bowl mix the mince with a slosh of brandy to your personal taste
6. Working with one pastry at a time. Place it onto a lightly floured work surface and roll out until about 4-5 mm thick
7. Using your cutters cut out 12 shapes of each size and keep all the of cuts to enable you to create more if possible
8. Place the larger disc into the muffin moulds pressing into the base of the mould’s
9. Fill 3/4 fill with mince
10. Beat the remaining egg with a little chilled water (1tbsp) and brush the edges of the smaller discale (lids)
11. Place on top of the pies pressing the edges down gently to form a seal
12. Place the tray into the fridge for 30 mins (if your in a rush skip this stage as I did it just helps to reduce any shrinkage during baking)
13. Preheat your oven to 180°C
14. Before placing the pies in the oven egg wash the tops of the pies with the egg and water mix you used earlier and bake for roughly 25mins or until the tops are a deep golden colour
15. Remove from the oven and leave to cool in the tin for 10 mins before removing
16. When cooled sprinkle with icing sugar and enjoy

A little twist with these is to sprinkle Demerara sugar over the pies before placing the in the oven and don’t use the icing sugar afterwards.

I hope you’ve enjoyed reading this and until next time happy baking xxx