Step 1
Sift the flour and salt into a large mixing bowl. Add the Trex, rubbing it in with your fingertips until the mixture looks like fine breadcrumbs. Add the chilled water and mix it in with a round-bladed knife until the pastry clings together. Use your hand to form the dough into a ball – it should be firm enough to roll out without cracking. Wrap the pastry in cling film and chill for 10 minutes.

Step 2
Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6.

Step 3
Roll out the pastry on a lightly floured surface until 5mm (¼in) thick. Stamp out 12 rounds with a 7.5cm (3in) cutter, then 12 rounds with a 6cm (2½in) cutter, re-rolling the pastry as necessary.

Step 4
Place the larger rounds of pastry into patty tins and add 1 heaped tsp of mincemeat. Brush the pastry rims with water, then place the lids on top, sealing the edges together. Use a sharp knife to make a small hole in the top of each pie. Brush with the beaten egg, to glaze.

Step 5
Bake for 20-25 minutes until golden brown. Cool for a few minutes, then sprinkle with icing sugar and serve warm or cold.

Mince Pies

Mince Pies

The perfect mince pies for Christmas – delicious served warm with brandy butter.

12

Serves: 12

25
MINS

Bake Time: 25 mins

Suitable for home freezing

INGREDIENTS

225g8oz Plain flour
¼ tsp¼ tsp Salt
85g3½oz Trex, plus a little extra, for greasing
3-4 tbsp3-4 tbsp Chilled water

Filling and finishing

411g411g Jar luxury mincemeat
11 Large egg, beaten with 1 tbsp cold water
Icing sugar, for sprinkling

METHOD

Step 1
Sift the flour and salt into a large mixing bowl. Add the Trex, rubbing it in with your fingertips until the mixture looks like fine breadcrumbs. Add the chilled water and mix it in with a round-bladed knife until the pastry clings together. Use your hand to form the dough into a ball – it should be firm enough to roll out without cracking. Wrap the pastry in cling film and chill for 10 minutes.

Step 2
Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6.

Step 3
Roll out the pastry on a lightly floured surface until 5mm (¼in) thick. Stamp out 12 rounds with a 7.5cm (3in) cutter, then 12 rounds with a 6cm (2½in) cutter, re-rolling the pastry as necessary.

Step 4
Place the larger rounds of pastry into patty tins and add 1 heaped tsp of mincemeat. Brush the pastry rims with water, then place the lids on top, sealing the edges together. Use a sharp knife to make a small hole in the top of each pie. Brush with the beaten egg, to glaze.

Step 5
Bake for 20-25 minutes until golden brown. Cool for a few minutes, then sprinkle with icing sugar and serve warm or cold.

BAKE MODE

WHY NOT TRY ...