It is that time of year again when we all start to get ready for the festive frivolities. With that in mind I thought I’d share my favourite mince pie recipe I use every year.
This is a recipe that is loved by my friends and family which my mum and I have used for years to give mince pies as presents to them at Christmas, so I thought I would share this with you all. The pastry is easy to make and tastes amazing. It is what makes the mince pies taste so good. I use the mince pie recipe from The Times Calendar Cookbook by Katie Stewart. It has been our fail safe pastry recipe for years, which I have also used on other sweet pie recipes. You can see my other recipe on here for homemade apple pie.
I did try making my own mincemeat last year but it just came out too dry. When I have perfected that I will add it to this recipe. Until then I use Robertsons Mincemeat in my pies and I haven’t got any complaints from using it 🙂
The ingredients you will need:
10oz/275g plain flour
1oz/25g ground almonds
6oz/175g butter (I use Lurpak unsalted – at room temperature as it’s easier to work with)
3oz/75g castor sugar
Finely grated rind of 1/2 lemon
1 egg yolk ( I make sure mine is at room temperature)
3 tablespoons of milk (I use semi-skimmed)
For the filling:
This recipe makes 2 dozen mince pies
Prep time: approx 20-30mins
Sift the flour into a mixing bowl and add the ground almonds. Add the butter, cut in small pieces, and with your hands rub into the mixture evenly. Add the sugar and the grated lemon rind. Make a well in the middle and add the egg yolk and at this point I just add 1 tbsp of milk and stir into the dry ingredients. I then add little quantities of milk until it starts to combine. Mix to a fairly firm dough. In the book it says to turn it out and knead until smooth. I just knead it in the bowl without adding any flour to it. This way has worked for me but either way will work. Chill for 30 mins before using.
Roll out the pastry on a lightly floured work surface until it is about half a centimetre thick. Using a plain or fluted cutter stamp out 24 large for the bases and 24 medium sized for the tops. Place the bases onto a non stick/lightly greased 12 cup muffin tray. Add a teaspoonful of the mincemeat in the centre of each pastry base. Using a cup of water and your little finger/pastry brush, dip your finger/brush into the water then rub the water around the edge of the pastry top. Seal the edges and lightly press them down with your fingers, then using a knife put two little cuts into the top of the mince pies, being careful not to go too deep into the pie that you hit the base.
Place in a moderately hot fan oven at 338°F or 170°C. If not fan assisted 400°F, 200°C or gas mark 6 for 15-20 mins or until golden brown. Dust with icing sugar and serve warm. I like them with lots of squirty cream.
I usually make mince pies the month before Christmas as they taste fine after being frozen. Just make sure they are cold before putting them in the freezer, and also that you defrost them before warming them up or if you prefer to eat them cold.
I hope you find this recipe easy to follow and please let me know if you do use this recipe by putting it on my Facebook page or commenting below.
I hope you all have a lovely cosy Christmas with loved ones and a Happy New Year x