Mince Pies
Mince Pies — a classic British dessert recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, British, Christmas, Nut-Free
Ingredients
- 225 g butter
- 350 g plain flour
- 100 g caster sugar
- 280 g mincemeat
- 1 pcs eggs
- 1 g icing sugar
Instructions
- Incorporate 225g of cold, diced butter into 350g of plain flour by rubbing them together.
- Add 100g of golden caster sugar along with a pinch of salt to the mixture.
- Form the pastry into a ball shape without the addition of any liquid.
- Knead the dough for a short time until it achieves a firm consistency.
- Choose whether to use the dough right away or refrigerate it for future use.
- Set the oven temperature to 200C/gas mark 6/fan 180C.
- Prepare two 12-hole patty tins by lining 18 of their holes.
- Take small portions of pastry, roughly the size of walnuts, and press them into each hole.
- Fill each pie with 280g of mincemeat.
- Form slightly smaller balls of pastry than before.
- Flatten these smaller balls between your palms to create round lids.
- Make sure the lids are large enough to fully cover the pies.
- Place the lids on top of the pies.
- Gently press the edges of the lids together to seal them.
- Whisk 1 small egg and use it to brush the tops of the pies.
- Bake the pies for 20 minutes or until they turn golden brown.
- Allow the pies to cool in the tin for 5 minutes.
- Transfer the pies to a wire rack.
- Before serving, lightly sprinkle the pies with icing sugar.