I have something to tell you… These are the quickest mince pies you will ever make.
I also have a confession…the reason for this is mainly due to the fact I didn’t make my own mincemeat!
Next year I promise to be more prepared and will make delicious mincemeat well in advance, but for now let’s cheat a little an if you don’t tell anyone they will never know!
Personally, I like my mince pies on the smaller size so they can be popped in the mouth in one go. Plus, because of the size you can have 2 and technically still be having 1, now doesn’t that sound good!?
This Christmas classic is a staple in the festive season; so follow my simple recipe and bake your own delicious mince pies this year.
Ingredients (makes 12 large/18 small pies)
110g slightly salted block butter, cubed
175g plain flour
2 tsp ground cinnamon
2 tbsp cold water
250g good quality mincemeat
1 egg, beaten
Preheat the oven to 200°C. Lightly grease a 12 holed muffin tray (or two trays if you are making 18) – I used cooking spray.
In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs, then add the cinnamon. Slowly add the mixture and work the pastry into a ball.
Lightly dust a clean worktop surface and a rolling-pin with flour. Roll the pastry out to 1/2cm thick and cut out 12 circular disks with a large round pastry cutter (use a medium-sized cutter if you are making 18). Place the disks into the tin cups and push down lightly. Now divide the mincemeat evenly between the pies.
With the remaining pastry, cut out 12 (or 18) stars to top the mice pies and lightly brush with the beaten egg. Bake your pies in the oven for approx 12-15 minutes until golden brown, remove from the oven and allow to cool.
Best served warm with a splash of double cream!