It is almost that time of year where Christmas songs are played on the radio everyday, your parents by lots of food that you are told you cannot have til Christmas day and of course its got a lot colder. I love Christmas from December 1st but I’m Scrooge until then. However, being a baker and being more organised, I’m getting my Christmas bakes out early so that all you lovely people can get making them yourselves.
My boyfriend suggested I should do mince pies…I’ll be honest I don’t like mince pies but it is defiantly a good recipe to start with for my Christmas bakes. I am cheating on the filling I will admit and normally I would not cheat but I feel I could never make the filling as good as the shop brought filling.
Rub the butter into the plain flour, then mix in the golden caster sugar and a pinch of salt. Combine the pastry into a ball and knead it briefly. The dough will be fairly firm, like shortbread dough.
Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
Spoon the mincemeat into the pies then make slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies
Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own
Beat 1 small egg and brush the tops of the pies. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with icing sugar
These mince pies smelt so good once they came out of the oven.
Thanks for reading. Follow me on Twitter/Instagram