The perfect mince pies for Christmas – delicious served warm with brandy butter.
Mince Pies
12
25
MINS
MINS
Metric
Imperial
INGREDIENTS
| 225g | Plain flour |
| ¼ tsp | Salt |
| 85g | Trex, plus a little extra, for greasing |
| 3-4 tbsp | Chilled water |
FILLING AND FINISHING
| 411g | Jar luxury mincemeat |
| 1 | Large egg, beaten with 1 tbsp cold water |
| Icing sugar, for sprinkling |
Method
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.
Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6.
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.
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.
Bake for 20-25 minutes until golden brown. Cool for a few minutes, then sprinkle with icing sugar and serve warm or cold.
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