Making Mince Pies
|For the sweet pastry|
|Plain flour||250 Gram (As required)|
|Butter||100 Gram (As required)|
|Castor sugar||80 Gram (As required)|
|Eggs||3 Medium (Approx 100 g)|
|For the mince pie|
|Brandy||1 Tablespoon (Optional)|
|Icing sugar||1⁄4 Cup (4 tbs) (For dusting)|
|Butter||1 Tablespoon (As needed for greasing)|
|Plain flour||1⁄4 Cup (4 tbs) (For dusting)|
1. Make the Sweet Pastry Dough and allow it to rest.
2. Empty a jar of mincemeat into a clean bowl and stir in the brandy, (if using). Cover the bowl with cling film until required.
3. Lightly grease the muffin tins with a little butter.
4. Preheat the oven to 180 C / 356 F (Gas Mark 4).
5. Lightly dust your work surface and rolling pin with plain flour and gently roll out the pastry until it’s nice and thin.
6. Using a pastry cutter that is slightly larger than the individual muffin tins, cut out circles of pastry and carefully line each mould with the circles.
7. Spoon in the mincemeat to around three quarters full.
8. Cut slightly smaller pastry circles and place on top of the mince pies. Press down slightly.
9. Make a tiny hole in the middle of each mince pie to allow any steam to escape.
10. Bind together any scraps of pastry and roll out thinly. Use a holly leaf cutter to cut out small holly leaves. Getly mark a leaf vein on each of the holly leaves.
11. Dampen the underside of the pastry leaves and neatly place onto each mince pie.
12. Roll a tiny ball of pastry to place in the centre of the holly leaves to look like berries.
13. Place the mince pies in the pre-heated oven and bake for about 15 - 20 minutes.
14. When cooked, remove the mince pies from the oven and allow to cool for a while. Transfer the mince pies onto a cooling rack and dust with icing sugar.
15. Serve the mince pies cold or, if you wish, slightly warmed.
A jar of good-quality mincemeat is fine to make mince pies, but you can always make your own mincemeat.
2. Rolling pin
3. Sweet pastry dough - 550 g