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Mince Pies

Mince pies can be frozen before or after baking, and are nicest eaten gently warmed. 

Preparation method

1.      Make the pastry by placing the flour and diced butter in a bowl and rubbing the butter in, so that the mixture resembles fine crumbs.

2.      Add the sugar and egg yolk, and mix together to form a soft but not sticky dough.  If there are dry crumbs, add a teaspoon of water at a time until the dough holds together. 

3.      Wrap the dough in cling film and chill for 15-20 minutes.

4.      Heat the oven to 180C/350F/ Gas 4.

5.      Roll out the chilled pastry on a floured work surface to about 4mm thick. 

6.      Cut out 12 rounds using the larger round cutter and 12 rounds with the smaller cutter, re-rolling the trimmings as necessary.

7.      Line the tin with the large pastry rounds and fill with 1 ½ teaspoons of mincemeat.

8.      Dampen the edges of the pastry cases using a pastry brush dipped in cold water.  Cover with the smaller rounds and press them lightly to form lids.

9.      Make a small hole in the top of each pie with a skewer or scissors.

10.  Bake for 20 to 25 minutes until golden.

11.  Cool on a wire rack, then serve dusted with sugar.

Mince pies can be frozen before or after baking, and are best eaten gently warmed.

For homemade mincemeat see our recipe: here 

what you will need

250g Marriage’s Finest Plain flour

175g unsalted butter, diced

65g caster or icing sugar

2 medium egg yolks

1 jar  mincemeat (400g)

Caster or icing sugar for sprinkling

Plain or fluted round cutters, 8cm and 6cm, and a mince pie tray

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