Get that satisfyingly delicious homemade mince pie smell in your kitchen with this cheat’s recipe. Or make the slightly more complicated version by making your own pastry, which is not as tricky as it may sound! Either way, they will smell and taste delicious, and you can proudly tell your family and friends that you’ve made them yourself. Even if you do end up buying the ready made pastry (I won’t tell). Posh them up by dusting a little icing sugar on top, or even grating a little orange zest over the top for some extra pazazz. Serve them with some brandy cream!
You will need:
- 2 jars Mince meat
- 2 ready made shortcrust pastry sheets
- icing sugar, for dusting
- brandy cream, to serve
Yup, that’s it! Unless you’re planning to make the pasty yourself, in which case you’ll need 225g cold butter, 350g plain flour and 100g golden caster sugar.
1. If you’re making the pastry from scratch, rub the 225g cold butter into the 350g plain flour (like you would if you were making a crumble), then mix in the 100g caster sugar and a pinch of salt. Knead the mixture into a ball, and set aside.
2. Preheat the oven to 200°C (180°C for fan assisted ovens), and get your 12-hole baking tray ready (or any baking tray with muffin / cupcake shaped holes in it). Unroll the pastry sheets (or roll out your homemade ball), and cut out 12 discs using a round cookie cutter, then press each one into the bottom of the holes in your baking tray. Cut out 12 smaller discs with the leftover pastry (ideally with a fluted cutter if you have one) for the lids and set them aside.
3. Fill each hole with approximately 2 teaspoons of mincemeat, then seal them with the pastry lids and press the edges down to seal. Make a small hole in the top of each mince pie with a fork or knife, brush the top with some water, sprinkle with some golden caster sugar and bake in the oven for 15 – 20 minutes until they’re golden brown! Dust icing sugar over the top and serve hot with brandy cream.
(Once completely cool, they can be put in an airtight container and frozen for up to a month).