Fruit Mince Pies #Christmas #Pies

I remember a time when I used to prepare everything in the House – Turkey, vegetables, stuffing and pudding – and bring it to Grandma on Christmas Eve, ready to be cooked the next day.

Although, these days, most of the Christmas I was at home and youth come back to us with their children, so the preparation and the organization does not seem to be getting a lot less.

Ingredients:
For the pastry:
  • 175g plain flour
  • 75g butter, cut into cubes
  • 25g icing sugar
  • Finely grated rind 1 orange
  • 1 egg, beaten
For the filling:
  • 350g mincemeat
  • 1 egg, beaten, to glaze
  • Icing or caster sugar for dusting
  • Preheat the oven to 200ºC/180ºC fan/gas mark 6.
  • These are traditional mince pies with a pastry top and bottom, but I have used
  • a star cutter for the top – so much more festive and slightly less pastry, too!
  • If you are feeling very creative, you could also cut out holly or Christmas tree shapes and use these to top the mince pies.
Method:
  1. To make the pastry, put the flour, butter, icing sugar and grated orange rind into a food processor bowl and process until the mixture resembles breadcrumbs. Pour in the beaten egg and pulse the blade until the dough starts to form a ball. Knead lightly by hand on a floured board.
  2. Roll the pastry out thinly on a lightly floured work surface and cut out
  3. 18 rounds using a 7.5cm fluted cutter. Use these to line 18 holes of two 12-hole bun tins. Spoon a generously heaped teaspoon of mincemeat into each pastry case.
  4. Re-roll the pastry trimmings and cut out 18 stars using a 4.5-5cm star cutter. Put a star on top of the mincemeat, and brush the pastry with a little beaten egg.
  5. Bake in the preheated oven for 12-15 minutes or until golden and crisp. Allow to cool slightly and dust with icing sugar or caster sugar before serving.

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