Chrismas Mince Pies
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
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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