A Christmas classic, have a go at making your own organic mince pies this Christmas!
Traditional Mince Pies Recipe
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Category
Christmas
Cuisine
Baking
Servings
12
Have a go at making your own organic mince pies this Christmas. A must-have during the festive season, these Christmas classics go down a treat!
Ingredients
-
350g of plain flour
-
225g of butter (cold and diced)
-
2½ tbsp of icing sugar (plus extra for sprinkling)
-
500g of mincemeat
-
1 orange (zested)
-
1 granny smith (peeled and finely chopped)
-
1 egg (to glaze)
-
Brandy butter
-
Clotted cream
To Serve (Optional)
Directions
Place the flour, butter, icing sugar and pinch of salt in large bowl and, using your fingers, rub together until it resembles breadcrumbs.
Add to your ‘breadcrumb’ mix 3tbsp of cold water and combine until it forms a ball (if the mix is still too dry add a further 1 tbsp of water.) Then wrap in clingfilm and chill for 30 minutes.
Add the apple and orange zest to the mincemeat and preheat the oven to 220C/fan 200C/gas 7.
On a floured surface, roll out your chilled pastry until it is 3-4mm thick.
Stamp out 12 circles from the pastry, using a 10cm cookie cutter or the rim a glass, then using a slightly smaller cutter stamp out another 12 for the lids (if you have a star shaped cutter or feel confident free handing it, this can work brilliantly for a more festive decoration!)
Place the larger circles into a 12 hole tin, pressing them slightly into the sides, then add around 1tbsp of mincemeat into the centre, adjusting so you don’t overfill.
Brush some egg around the edge of the pasty and place the lid on top and press to seal, then brush over with the egg and add a small hole in the top of each to let out steam.
Bake for 15-20 minutes, until they are looking golden brown and then remove from the oven and leave to cool for about 30 minutes.
Serve dusted with icing sugar and with a generous dollop of brandy butter or clotted cream and enjoy!
