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Homemade Mince Pies

Hey Everyone!

I hope that you’re all somewhat easing yourself into the festive mood and as we very quickly approach the month of December I decided to do a post that was slightly different to my usual content. It’s also somewhat of a reminder for myself as to how to make these, as I did find myself texting my parents asking for the recipe, but also to spread some festive cheer and what better way to do so than with food! And these little guys are simple to make!

I’m not sure where this recipe comes from, whether it’s from  a book or it’s one of my Mom’s but between us I’d like to think we have perfected it! I used to hate mince pies, I don’t like raisins or currants or the majority of stuff that goes into mince meat and of course the ones in the supermarket are full of it! So one day I decided to try one that my Mom made and because they were essentially bite sized there wasn’t a lot of room for loads and loads of mince and it turns out that I actually quite like Mince Pies. Still wouldn’t touch a shop bought one though and I’m not sure if I trust one that wasn’t made by my Mom or me…but the Mince Pie trust is gaining!

A word of warning – these Mince Pies are in no way ‘clean’ or ‘healthy.’ They are 100% wintery, christmassy comfort food but they are a small bit less processed that what you might buy in the shops. Hope you enjoy them!

Macros: 150cals | 18C | 7F | 2P (per Mince Pie, based on 16)

What you will need:

250g Plain Flour

25g Icing Sugar

125g Cold diced Butter

1 Egg

2 tbsp Cold Water

A jar of Mincemeat (probably won’t use all of it)

This makes between 12 – 18 mince pies depending on the size of your tray, how large your cutters are and how thick you roll out your pastry.

Method

Preheat your oven to about 180 degrees. Sift flour and icing sugar into a very clean bowl. You want to get your bowl as clean as possible; there should be no oil, or residue. I usually give mine a good wipe with a tea towel before adding any ingredients. The butter that I use is the block of butter as opposed to the tub, you want very firm, cold butter for your pastry to turn out as good as possible!

Rub the cubed cold butter into the flour, icing sugar mixture until it resembles breadcrumbs. You want to try to get as much air into this as possible. Also, don’t ask why I use icing sugar; I do prefer pastry that isn’t very sweet and as icing sugar has a closer consistency to flour than sugar, making it easier to blend in.

Once your mixture resembles breadcrumbs you want to beat and egg, make a well in the centre of the mix and add in the egg. I like to use a fork to mix it all together. Add cold water slowly, a spoon at a time until the mixture comes together into a dough! Place on clingfilm and chill for between 30mins to an hour, the longer the better!

Once your pastry has chilled take it out of the fridge and dust your work surface with icing sugar. Cut your ball of pastry in half and work with one piece at a time. Grease your baking tray with some butter to ensure that you can easily get the pies out. Using a cookie cutter that is larger than the holes in your tray cut out the bases for your pie. Keep cutting out discs until you have enough for your tray. Once your bases are in the tray place about half a teaspoon of mince meat into each. Trust me, you might not think that it looks like a lot but it’s loads. If you over fill them the mince meat will more than likely end up all over your tray, making it more difficult to remove the pies and inevitably leaving some casualties behind (which you will have to eat, of course!)

Once each of your pies are filled with mincemeat roll out the 2nd half of the pastry and cut out discs that are about the same size of the holes in your tray. These will be the lids. Once every pie has a lid you’ll need to give them a quick wash of a beaten egg and if you like a sprinkling of light brown sugar.

Bake in the over for between 12 – 15 minutes until the tops are golden brown. Honestly I don’t really keep track of the time, the amazing smell will pretty much let you know when they are ready. All ovens differ so just keep an eye on them. Leave them to cool in the tray. They should just pop out but if not use a palette knife to gently remove them. A dusting of icing sugar is optional!

Try not to eat them all in one go (definitley my problem!)

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