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Mince pies

Features

Also served as Snacks/Dessert

Ingredients  (Click here for measurement conversion)

8 oz butter, softened

1 lb all purpose flour

2 oz icing sugar

2 egg yolks

1 lb mincemeat

an ounce or two of brandy or rum - if desired

beaten egg to glaze

bun tins to make 30 pies

Method

• Cut the butter into cubes.

• Sift the flour into a mixing bowl.

• Add the butter and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbes.

• Stir in the icing sugar.

• Make a well in the centre, stir in the egg yolk and about 3-4 tbsp iced water to make a soft but not sticky dough.

• Knead lightly to form a smooth dough (if there is time - chill for 30 minutes).

• Preheat oven to mark 400F or gas mark 6.

• On a floured surface, roll out two thirds of the dough and cut out 30 rounds using a 2-½ inch fluted cutter.

• Use to line the bun tins.

• Fill with mincemeat*.

• Re-roll remaining pastry and trimmings and cut out circles using a 2 in cutter.

• Dampen edges of circle and place on pies.

• Seal edges, brush tops with beaten egg and cook for 20 minutes.

Comments

*If desired, mix some (to taste) of the brandy or rum into the mincemeat. Mixture will be a little looser. Delicious when served alone or with custard (British - of course) or cream. We highly recommend sampling the recipe repeatedly!

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