Chrismas Mince Pies
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Ingredients
Rich sweet pastry
360g cotswold plain flour
2g salt
20g light brown sugar
260g cold unsalted butter
20g egg yolk
10g ice cold water
![](http://cotswoldflour.com/cdn/shop/files/Mince-Pie-768x402.jpg?v=1651009462)
Mince Pie Recipe
Method
- Grate your cold butter and place back into the fridge
- Weigh up your flour and, salt, sugar and place in to a bowl
- Mix your dry ingredients with the butter until sandy texture is achieved
- Add your egg yolk and water and mix until a dough is formed
- Wrap the dough in cling film and let rest in the fridge for at least 30 minutes
- While the dough is resting, grease your moulds lightly
- Once pastry has cooled, roll it out and line your cases and place in the fridge to rest again for 10-20 minutes
Mincemeat
- 2x granny smith apples
- 100g raisins
- 35g golden sultanas
- 35g currants
- 35g mixed peel
- 2tsp cinnamon
- 1tsp ground ginger
- 1tsp ground clove
- 1tsp ground nutmeg
- 75g brandy
- 10g unsalted butter
- 45g sugar
- 30g golden syrup or black treacle
Method
- Peel and chop the granny smith apples
- Place all other ingredients in to a sauce pan
- Bring to a boil
- Let it cook until all of the fruit has soaked up the alcohol and soften
- Place in to a tray and let cool
Building the mince pie
- Place the cool mince meat into the lined cases
- Place a disc of pastry on top of the mince meat
- Press the lid of pastry down and score with a fork around the side
- Make a couple of scores in the middle of the lid to let some steam out
- Brush with an egg yolk and dust some granulated sugar on top
- Bake at 160 degrees for 18-25 minutes until the pastry is fully cooked and golden brown.
- Serve warm with some brandy cream or ice cream
Thank you to Julia for the recipe!
If you want to see more please visit her Instagram.
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