Is it even xmas if you don’t have a mince pie forced on you by someone? I used to hate mince pies…..until I made my homemade version and I was an immediate convert. There is nothing quite like homemade pastry and when it’s short and buttery, it’s worth every calorie!
If you’ve never made your own pastry, don’t be scared. It’s so easy and takes minimal effort – there are just a few tips and tricks that will ensure you have success each time – if you follow these, you’ll never buy shop bought again. I use a food processor to make my pastry, but a bowl and a knife will do the same job.A dash of cinnamon into this pastry adds a touch of spice that fills your kitchen with all the smells of Christmas.When it comes to the mincemeat filling – for me, I’d only ever go shop bought. There are so many great versions of it and it’s priced so low, it wouldn’t be worth my while. If you find it a labour of love, then go for it. But otherwise, grab a jar from your local shop and save some time (*insert meme of ina garten saying store bought is fine).
I served these with some Bailey’s pouring cream which is the perfect partner, adding a soft creaminess that cuts through the richness of the mincemeat.
Festive mince pies
- 250gms plain flour
- 140gms very cold unsalted butter, cubed (stork pastry butter will do)
- 70gms icing sugar
- 1 tsp cinnamon
- 2 large eggs
- Pinch of salt
- Large jar of mincemeat
- Let’s start with the pastry!
- Put the flour, butter, icing sugar and cinnamon into your food processor and blitz it until it looks like breadcrumbs. See the pic below for reference.
- Then beat ONE of the eggs and add into the mix with the blades running for a few secs until it forms clumps – you may need to drizzle in a little ice cold water, trickle at a time, the less the better.
- Tip the pastry onto a floured surface and bring it together with your hands until it’s one mass – the less you work it the better as the heat of your hands and the movement can make the pastry tough.
- Place it into the fridge for at least 30 mins to chill.
- Meanwhile grease your bun tin well – these can sometimes be tricky to get out!
- Take the pastry out of the fridge and roll it out on a floured work surface until it’s about the thickness of a £1 coin. Then cut into 12-16 rounds that will fit your bun tin and the same number of either rounds, hearts or stars for the tops of your mince pies. Press the bottom rounds into your bun tin.
- Fill with about 1/2 tbsp. mincemeat and top with the pastry tops. Chill in the fridge for 30mins.
- Pre-heat the oven to 170c fan.
- Beat the 2nd egg and brush the tops of the pies.
- Bake for around 15-20 mins until they are lovely and golden. Cool on a wire rack, dust with icing sugar and EAT!