Mince Pies are the perfect sweet treat and traditionally eaten at Christmas. That delicious mixture of dried fruits and spices are the perfect accompaniment to a glass of liqueur coffee and a generous dollop of cream. Nothing says Christmas more than a mincemeat pie.
Whilst several of the high street supermarkets sell their version of the traditional mince pie, it is quite nice to make your own if you get chance. The reason I enjoy making them is predominantly the aroma whilst they cook. But also that they are quick and simple to make, perfect for a busy mum whose short on time.
The beauty with this Mince Pie recipe is that you can make the pastry ahead of the day. If you are having a social gathering then it would literally take a few minutes to assemble and pop them in the oven prior to your guests arriving.
200 g Plain Flour
1/2 tsp Salt
125g Lard or Margarine
100ml cold water
Jar of Mincemeat
Method for Mince Pies:
- Mix flour and salt, add the lard (cut into small pieces)
- Stir in with a knife. Mix to a stiff paste with the water.
- Roll out onto a floured surface. Shape into a rectangle.
- Fold pastry in three. Roll out. Repeat this three times.
- Cover pastry with clingfilm and leave to rest (15minutes) then roll out.
- If you are short on time this can be made in advance and chilled in the fridge.
- Roll the pastry out thinly, and using a cutter, cut 20 large disc shapes and 20 smaller shapes into the pastry.
- Line a patty tin with the pastry and spoon a small amount of Mincemeat. Do not overfill.
- Brush edge of circle disc with milk or egg wash and pop ontop the smaller shape.
- Brush the top of the mince pie with a little milk or egg.
- Bake in a hot oven 230 degrees for 15 minutes.
- Once cooled serve with a generous dollop of cream.