Traditional Mince Pies
|Serves||12 to 15 mince pies|
|Prep time||30 minutes|
|Cook time||15 minutes|
|Total time||45 minutes|
|Allergy||Egg, Milk, Wheat|
|Meal type||Dessert, Side Dish, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
|Occasion||Casual Party, Christmas, Formal Party|
|By author||Karen S Burns-Booth|
Traditional no-frills mince pies! Make up a large batch and freeze them for a fuss-free Christmas. I use home-made mincemeat for my mince pies, or a good quality luxury fruit one.
- Beaten egg or milk to glaze
- Icing sugar or caster sugar
- 225 g (8 oz) Plain Flour
- pinch of salt
- 50 g (2 oz) white vegetable fat (such as Trex)
- 50 g (2 oz) butter (or margarine)
- cold water to mix, about 30 ml (approx. 2 tbsp.)
- 25 g (1 oz) caster sugar if sweet pastry is required
Traditional no-frills mince pies! Make up a large batch and freeze them for a fuss-free Christmas. I use traditional home-made mincemeat for my mince pies, or a good quality luxury fruit one. (Recipe for my fat-free mincemeat recipe is here: Boozy Fat-Free Mincemeat)
|Step 1||Pastry: Mix flour and salt in basin, rub in fat. |
Using a knife to cut and stir, mix with cold water to form a stiff dough.
Turn dough on to a floured surface and knead lightly.
Roll out and use as required.
Self raising flour may be used. the pastry will have a more cake-like texture.
N.B. Quantities of pastry are expressed as quantity of flour used, e.g. 225 g (8 oz) Shortcrust Pastry is the amount of pastry made using 225 g (8 oz) flour and not the total of ingredients. The weight of the fats used should total half the weight of the flour.
|Step 2||Heat oven to 230ºC, 450ºF, Gas Mark 8. |
Roll out pastry very thinly, cut out 12 to 15 small rounds and 12 to 15 larger rounds, re-rolling the trimmings as required.
Line patty tins with the larger pastry rounds, place a spoonful of filling in each. Damp the edges and cover with the small rounds, sealing well.
Brush with the beaten egg or milk, make a small hole in the top and bake for about 15 minutes. Dust with icing sugar and serve.