Mince Pies
Delicious mince pies.
Servings 14 pies
Ingredients
Filling
- 411 g mincemeat
- 1 ½ satsumas segmented and finely chopped
- 1 small apple finely chopped
- ⅘ lemon zest only
- 1 tbsp cognac or similar
Pastry
- 300 g plain flour
- 200 g unsalted butter chilled and cubed
- 100 g caster sugar plus extra for sprinkling
- 1 large egg beaten
- 1 pinch salt
- ⅕ lemon zest only
Baking
- 1 egg beaten
- Caster sugar for sprinkling
Serving
- Icing sugar
Instructions
- Place the flour, butter and salt in a bowl. Rub together with your fingertips until the mixture resembles breadcrumbs.
- Add the caster sugar, beaten egg and lemon zest. Mix until the dough just comes together.
- Tip onto a lightly floured surface and gently knead. Wrap the pastry in cling film and chill for 10–15 minutes.
- Scoop the mincemeat into a bowl and stir in the chopped satsumas, apple, lemon zest, cognac and spice.
- Heat oven to 220°C/200°C fan/gas 7.
- Roll the pastry to about 3mm thick on a lightly floured surface. Using a 10cm round cutter, cut out bases and place them into a muffin tray.
- Chill the bases in the tray for 10 minutes to minimise shrinking.
- Place one heaped tbsp of the mincemeat mixture into each base. Brush the edges of the pastry with a little beaten egg.
- Re-roll the pastry and cut out 7cm lids. Top each pie with a lid, pressing the edges to seal. Cut a small slit or create a decorative pattern in the tops to allow steam to escape.
- Brush the tops with beaten egg and sprinkle with caster sugar. Bake for 15–20 minutes until golden brown.
- Allow the pies to cool slightly before removing them from the tray. Dust with icing sugar before serving.