Have Some Homemade Mince Pies This Christmas
Shortcrust pastry (from 100g butter and 200g flour)
300g homemade mincemeat
- Heat oven to 180°C.
- Roll out the pastry (at room temperature) to about 2mm thickness. Using the bigger pie cutter (we use a 3" cutter) to cut out the bottom pieces, then the smaller cutter to cut the top pastry. Reroll offcuts until all the pastry is used.
- Place each cut pastry in a foil pie case (which I've saved from the first few times of buying ready mince pies). Fill each pie with the mincemeat until almost full, place the top pastry over the pie and press lightly to stick the pastries together. Use a fork to make some pattern on the edge if desired.
- For the lid, I do like to use a star shape or snow flake shape cutter or I would make a hole on the top pastry with a tiny star shape cutter before placing it over the pie. But if I'm a little lazy to handle the pastry, I'll just cut lots of tiny stars and scatter over the top. This way actually helps using up the remaining small areas of pastry.
- At this point, before I place them in the oven, I'd sprinkle a tiny little bit of castor sugar over the top of the mince pies. This would give them a little natural sparkle/glitter on the top. It won't make them overly sweet as my mincemeat is quite low on sugar.
- Place the pies in a baking tray and bake for 20-25 minutes.
- Lightly sprinkle some icing sugar (optional) over the pies while warm and serve with custard sauce, brandy butter or whipped cream.
- If not serving immediately, leave to cool and keep in an air-tight container in the fridge.
- Makes about 10-11 mini mince pies.