Since the start of the week I had been feeling the urge to bake, and with christmas coming up so soon, it could only be one thing ... mince pies. So I searched through my books to find a recipe and got cracking. It was a first attempt and they weren't my most successful bake, so I thought that I would offer you some tips along with the original recipe so that you are sure to get the best results possible!
350g high quality mincemeat, preferably homemade but I was lazy and used the shop bought stuff!
200g plain flour, sifted
40g golden caster sugar
75g ground almonds
125g unsalted butter, diced
2 large egg yolks, beaten
Egg Yolk to glaze
Cheat Alert: You can use ready pastry if you are short on time or patience!
Lightly butter a 12-hole muffin tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed. Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the yolks through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)
Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so in the fridge. Thinly roll out the pastry on a floured surface, this was my first mistake, when it says thin, it means it! You don't want the recipients to feel like they have eaten heavy rocks. Cut out 12 circles, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat. Second mistake alert, you need less than you think, or they will explode.
Cut out another 12 slightly smaller discs and use to cover the mincemeat, or leave them open if you prefer. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk, an optional extra is to add little shapes on top, I used hearts and stars. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C. Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm or give as a gift!
They may not be perfect, but at least you can tell that they are homemade! Will you be making these anytime soon?
P.S. Check back tomorrow for a way to use those egg whites!
