OK. It's December. It's Christmas. We have to have mince pies.
This is a really easy recipe - originally a Paul Hollywood but I have added a bit more sugar. Give it a go. Rob, Elena and I made these and they are fantastic! Check out the video below!
This is a really easy recipe - originally a Paul Hollywood but I have added a bit more sugar. Give it a go. Rob, Elena and I made these and they are fantastic! Check out the video below!
Ingredients
Method
Cube the butter and pop it in a bowl with the flour. Now crumble it - this means you basically (in the nicest way) fondle it a bit; kind of gently squeeze it all with your hands. It’ll turn into a crumbly mix.
Now chuck in the egg and butter. Grab a wooden spoon and mix. Top tip is to stab the yolk with the spoon as it just makes the process easier. It will quickly turn into a thick dough.
Chuck a large pinch of flour onto a wooden board then knead the dough a bit. It will be quite wet to start with but should end up being the consistency of malleable Blu-Tack (great analogy, I know).
Wrap in cling film and leave in the fridge until you actually want to make the mince pies (for me this was 24 hours).
When you are ready to make them, remove the cling film and roll out the dough (on a floured board otherwise it will stick) - it wants to be about 5mm thick. Some recipes will tell you to divide the dough at the beginning but I think you’ll inevitably get it wrong (I would) so I advocate cutting out the base and the top at the same time. I suggest you use a large glass as a cutter for the base and a slightly smaller one for the top.
Grab a muffin/cupcake tin, grease it with some butter and then pop the bases in. Now add as much mince as you dare, then cover with another top bit. Use a fork to crimp the edges together. Repeat this until it has all gone! If you have any stuff left over, why not decorate the tops?! Then beat up an egg with a fork and, using your fingers, paint on a light covering. This will make the mince pies go a lovely golden brown.
Cook for 16 mins at 180. They should go a lovely golden brown.
Sprinkle some icing sugar over the top to make it all look pretty.
- 150g butter, softened
- 215g plain flour
- 100g caster sugar
- 1 egg
- Bought mincemeat (from a supermarket)
Method
Cube the butter and pop it in a bowl with the flour. Now crumble it - this means you basically (in the nicest way) fondle it a bit; kind of gently squeeze it all with your hands. It’ll turn into a crumbly mix.
Now chuck in the egg and butter. Grab a wooden spoon and mix. Top tip is to stab the yolk with the spoon as it just makes the process easier. It will quickly turn into a thick dough.
Chuck a large pinch of flour onto a wooden board then knead the dough a bit. It will be quite wet to start with but should end up being the consistency of malleable Blu-Tack (great analogy, I know).
Wrap in cling film and leave in the fridge until you actually want to make the mince pies (for me this was 24 hours).
When you are ready to make them, remove the cling film and roll out the dough (on a floured board otherwise it will stick) - it wants to be about 5mm thick. Some recipes will tell you to divide the dough at the beginning but I think you’ll inevitably get it wrong (I would) so I advocate cutting out the base and the top at the same time. I suggest you use a large glass as a cutter for the base and a slightly smaller one for the top.
Grab a muffin/cupcake tin, grease it with some butter and then pop the bases in. Now add as much mince as you dare, then cover with another top bit. Use a fork to crimp the edges together. Repeat this until it has all gone! If you have any stuff left over, why not decorate the tops?! Then beat up an egg with a fork and, using your fingers, paint on a light covering. This will make the mince pies go a lovely golden brown.
Cook for 16 mins at 180. They should go a lovely golden brown.
Sprinkle some icing sugar over the top to make it all look pretty.
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