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The Perfect Mince Pie Recipe

Our Christmas mince pie board is genuinely one of my absolute favourite products. So as well as the legacy that this gorgeous gift creates, how about making some more memories with your children and get them involved in making Father Christmas has own special mince pies.

 

 

 

Here’s one of the best mince pie recipes that I’ve found (it’s Paul Hollywood’s I think!) and I make it every year with my brood! The hardest part is making sure that one gets saved for Santa!

 

So here we go:

You will need a deep muffin mould with 12 holes, a round pastry cutter and a fluted pastry cutter.

Ingredients

For the pastry

375g/13oz plain flour
250g/9oz softened butter
125g/4oz caster sugar
1 medium egg

For the filling

2 x 400g/14oz jars mincemeat
2 tangerines, zest grated and flesh chopped
1 apple, finely diced

 

Method

Preheat the oven to 200C/400F/Gas 6.

To make the pastry, rub the flour and butter together then stir in the sugar. Add the egg, together with a splash of cold water and mix until it just comes together as a dough. Do not overwork. Wrap the pastry in cling film and pop it in the fridge to chill while you make the filling.

To make the filling, tip the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and mix by hand.

 Get the pastry out of the fridge and roll it out to about a 3mm/1/8in thickness. With a round pastry cutter, cut out 6 x 9cm/3½in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side.

With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with some extra caster sugar.

Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve warm with fresh cream or ice cream.

Heaven!!

Father Christmas may not get his served warm, but believe me – it’s worth making these for him despite that! Serve with sherry and perhaps a carrot for Rudolph. Maybe Santa will even write back to your child and leave the letter in the slot at the back of the board, along with his crumbs…….!

 

 

As always, if you have any questions about any of our products then please head on over to the contact page and I’d love to help. I’m not totally sure that I can help you if your baking goes wrong though – I just tend to have another sherry!

 

Charlotte x

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