Perfect Festive Mince Pie Recipe
If you’re looking for the perfect festive mince pie recipe, my Mum’s is the best ever. Easy, few ingredients, very adaptable, and freezable. No fiddling about with eggs, etc. Ready whenever you have visitors, or just fancy a warm mince pie with your afternoon cuppa. I can’t think of any reason why this recipe shouldn’t work for you.
6 oz (170 g) plain flour
3.5 oz (100 g) mixed fats (butter/margarine/solid vegetable cooking fat)
1 lb (450 g) jar of lovely mincemeat
extra fat for greasing/extra flour for rolling out
You will also need a large mixing bowl (or better still a food processor); a dessertspoon, dinner knife, and teaspoon; rolling pin; a mince pie tin or similar; a wire rack; and 2 cutters.
Measure out flour and fats into a mixing bowl. Rub the fat into the flour until it resembles breadcrumb texture. Add just over 2 dessert spoonsful of cold water, and mix in with the blunt knife. The colder your hands and the less you handle pastry the better. The mix will come together then tip out on to a lightly floured worktop. Gently knead into a more solid ball. Put dough back in the mixing bowl, then pop in fridge to rest for 20 minutes or so. Cover with cling film if you like.
If using a food processor, whiz the fats into the flour with 2+ dessert spoonsful cold water until it is dough in texture. Then pop in fridge as above.
Pre-heat oven to 150-160 / gas 3.
Grease 6 or 7 rounds in your tin. Roll out the dough on a lightly floured worktop, until it is about the thickness of a £1 coin. You don’t have to be too fussy about it; personally I love thick crumbly pastry! Do not stretch your dough. Turn it 90 degrees if necessary to roll flat any major bumps. Cut 6 or 7 rounds to gently fit into your greased tin, and then cut smaller rounds or star shapes, and set aside while you add the mincemeat. You will need about 1 heaped teaspoonful for each round. pop the lids or shapes on (don’t press into the filling). If using rounds for the lids, gently press round the edges to make a seal with the edges of the bottom rounds.
You can egg or milk wash if you wish (I don’t bother). You can also mix a bit of icing sugar into a small amount of fromage frais to add on the top of the mincemeat before adding the lids. This does taste nice, but I’m happy with naked mincemeat.
Pop in your pre-heated oven and bake for about 20 minutes. You can carefully open your oven door to see how they look because pastry won’t sink like a sponge cake would. You should also be getting that lovely fragrance telling you the pies can’t wait to be eaten. Leave for another 5 minutes, then remove, and cool on the wire rack.
If you wish to freeze, leave until cold, freeze flat, then bag. To re-heat, heat oven to 150 ish, and heat pie(s) for approximately 5 minutes. Serve dusted with icing sugar, or a blob of thick cream, or warm with custard.