Mince Pies
You can’t have Christmas without mince pies!
This year, why not give making your own a go? They are the perfect treat throughout the festive season and a great homemade snack to share with family and friends. Not only are they delicious, baking them in the oven fills your home with festive scents, sure to make you feel warm and cosy! Have a practice making them before Santa arrives to make sure you’ve mastered the recipe by the time the big day comes around.
Ingredients:
- 1 large jar mincemeat (about 600g)
- 2 satsumas, segmented and finely chopped
- 1 apple, finely chopped
- Zest 1 lemon
- Little icing sugar, for dusting
For the pastry:
- 375g plain flour
- 260g unsalted butter, softened
- 125g caster sugar, plus extra for sprinkling
- 1 large egg, plus 1 beaten egg for glazing
Method:
- Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.
- Add 125g caster sugar and 1 large beaten egg and mix together.
- Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
- Wrap the pastry in cling film and chill for 10 mins.
- Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zestof 1 lemon.
- Heat oven to 220C/200C fan/gas 7.
- Roll out the pastry to 3mm thick.
- Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
- Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
- Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.
If you make some Mince Pies over the festive period, make sure to share a photo of them on social media and tag us (@TheGreatInns) on Facebook, so we can see!