Ok, you too have to feel Christmas is most definitely in the air! We are on the 3rd day of Advent and the stores full of Christmas gifts, and Christmas songs playing back to back on the radio are finally legitimate, there is no getting away from it, Christmas Eve is just around the corner!!
We all know that there are a million things to do, but actually getting a few things done earlier can really ease the pressure and allow more free time to spend with the children and family.
I don’t know about yours, but everyone in our family, young and old plus dogs, loves a mince pie. Christmas just wouldn’t be Christmas without them. Here is my favourite and well loved mince pie recipe, they taste delicious and its simple and easy so the kids can get involved too.
You can make any size that you like, but we like the mini bite sized ones (yes we have the small tins) and use a dibber for pushing rolled up balls of pastry into the moulds to shape the bottom of the pie, MUCH quicker than pressing out!
TOP TIP – Use a pastry cut star shape to top your mince pie rather than a full pastry lid as this allows the steam to evaporate and make the mince pie crispier. Paul Hollywood is a fan to this too, no less!! Its kinder on the waist line too!
1 large jar mincemeat (about 600g)- I like to doctor this with segmented satsuma or tangerine cut up, and half a roughly chopped apple, and don’t forget THE slosh of sherry!
375g plain flour
260g unsalted butter, softened
125g caster sugar
1 large egg
Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together.
Chill for 10 mins wrapped in cling film.
Scoop out the mincemeat into a bowl and add the satsumas, apple, zest and sherry!
Heat oven to 220C/200C fan/gas 7. Roll up balls of pastry and dib into baking trays or roll out an line tins if making bigger mince pies. Put small spoon of mincemeat mixture into each.
Roll out the pastry to cut stars with cutter and press them on top of filled pie to seal. Brushing with a beaten egg is optional but does give a nice glaze.
Bake mince pies for approx 10 mins until golden brown, longer for larger mince pies.
Allow to cool and then serve dusted with icing sugar! Sooo Christmassy!
TOP TIP – if you want to save time, make the pastry a couple of weeks ahead and freeze! Deforst before using and proceed as method!
Go on have a go! Please comment and let me know how you get on, all comments, photos welcome!!
HAPPY CHRISTMAS EVERYONE!!!!