I have mentioned on numerous times my recent conversion to mince pie eater. As it turns out, homemade really is best!
You will find a recipe for my homemade mincemeat somewhere on this website too...
Ingredients. Makes 12
150g Cold Butter, cubed
275g Plain Flour, plus extra for rolling out the dough
100g Caster Sugar, plus extra for sprinkling
1tsp Ground Mixed Spice
1 Egg, Beaten
Homemade mincemeat
Icing Sugar to dust
Method
1. Pop the flour, butter, sugar and spice into your food processor and blitz to combine into a sand-like consistency. Add most of the beaten egg and pulse again. You will want to keep a little of the egg to brush the top of your pies but only the smallest amount
2. Add a few drops of cold water and pulse again until the dough starts to come together. Tip out onto the work surface and bring together with your hands into a flattened ball. Wrap it up and pop in the fridge for 10 minutes. Set the oven to 200 degree fan and grease your muffin tin well
3. After the ten minutes, roll out the dough on a lightly floured surface to about 3-4mm thick and cut rounds that will line your muffin case, have a practice to get the right size, you may need bigger than you think
4. Now you have what look like mini open tart cases, add a spoonful of your mincemeat to each, careful not to overfill
5. For the tops, you can either go round, or a festive shape, I have used the Christmas Tree cutter or stars on the past. I find the tops get stuck nicely to the filling while baking so no need to force anything at this stage. When each pie is topped, brush with the remaining beaten egg and sprinkle with a little sugar
6. Bake in the oven for 15 minutes until golden and bubbly. Allow to cool slightly in the tin (release any oozy, gooey juices that have escaped during baking by running a cocktail stick around the outside) before removing to a wire rack
7. Dust with icing sugar and off you go!
8. Merry Christmas
