Make 12 mince pies in just half an hour with this super easy recipe. The recipe is in two parts. If you are using shop bought mincemeat then it really is incredibly quick and easy.
Making your Mince Pies
Preheat your oven to 200c. Make a pastry from 200g of plain flour, 100g of cold cubed butter, 50g icing sugar and one egg. Blend ingredients for 30 seconds till it forms a ball. Let the dough rest for half an hour in the refridgerator.
Now grease a mini-muffin tin and roll out the pastry to a quarter inch thick. Don’t leave the pastry too thick because it will feel heavy and stodgy in the mouth if you do. A thinner pastry is better for mince pies. Cut circles and use to line the muffin tin and add a small dollop of mincemeat. Add a star shaped piece of pastry for a lid, dust with granulated sugar and bake for 10 minutes.
You really can buy very good quality mincemeat from the shops from about September onwards, but if you want to make your own you need to give it time to mature. The mincemeat really needs a good month or more before going into the pies themselves.
Mix together the following ingredients to make the mincemeat
- 1½lb brown sugar
- 1½lbs raisins
- ½lb candied peel
- 2lb bramley apples
- 1 orange
- 1½lb sultanas
- 1lb currants
- 1lb suet
- 1oz – mixed spice
- ½tspn grated nutmeg
- ½tspn cinnamon
- ½ pint -rum
How to make the Mincemeat
Finely chop everything including the orange peel into a big bowl Mix and refrigerate. Stir the mixture each day for a week and then cover and place back in the fridge.
After a week transfer to kilner jars and store in a cupboard (for at least two more weeks) but up to 6 months.