I’m not a huge dessert person but I love to make desserts for others so here we are!
Mince Pies
Tres Leches Cake – coming soon
Mince Pies
I don’t eat many desserts but these mince pies are the best. I admit it now, I’ve never made my own mince mixture but I always make the pastry. I’ve tried most of the mince mixtures you can buy and I’ve always come back to the Robertsons mix
Prep Time: 30 minutes to 1 hour
Cook Time: 10 – 30 minutes
Serves: 12 – 18 pies
Ingredients:
350g mincemeat
200g plain flour
40g golden caster sugar
75g ground almonds
125g unsalted butter, diced
1 large egg, beaten
milk, to glaze
Method:
- Lightly butter a 12 or 18 hole pie or patty tin. That’s what the original recipe calls for but I’ve always used a deep muffin pan
- Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed
- Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the eggs through the feeder tube. I don’t have a food processor so I always rub the ingredients together by hand and I always think this is the best way anyway. At least you can get the texture you are looking for etc
- Bring the mixture together with your hands, wrap in clingfilm and chill in the fridge for at least an hour (again, I always chill for about 4 hours)
- Preheat the oven to 200C/180C Fan/Gas 6
- Bring the pastry out of the fridge and thinly roll it out on a floured counter top
- Cut out 12 – 18 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat
- Cut out another 12 – 18 smaller discs and use to cover the mincemeat. Press the edges together if you can but don’t worry if you can’t. If you can make the edges meet, make a small slit in the lid, then brush lightly with milk
- Bake the pies for 20 minutes until golden brown, remove to a wire rack and serve warm with ice cream/cream/custard or if you’re my husband – all three!