Cravings Corner: For When You Want To Eat Mince Pies
Yep, the silly season is here and what better way to get into the spirit than with a bit of Crimbo baking. Along with decorating the tree and blasting out Jingle Bells, it’s a guaranteed way to feel all fuzzy and festive.
And even if you’re not a massive fan of munching mince pies (you either love them or hate them, right?), being able to whip up a plate of this fruit-filled pastry treat for your fam and friends means you’re officially adulting this Christmas. Give it a go.
Classic Mince Pies
- Makes 18 mince pies
- Prep time 20 minutes
- Cooking 12-15 minutes
For the pastry
- 175g plain flour
- 75g butter, cubed
- 25g icing sugar
- Finely grated rind of 1 orange
- 1 egg, beaten
For the filling
- About 350g mincemeat
- 1 egg, beaten, to glaze
- Icing or caster sugar for dusting
How to make
- Preheat the oven to 200˚C/400˚F/Gas Mark 6.
- Make the pastry by measuring the flour, butter, icing sugar and grated orange rind into a food processor bowl and process until the mixture resembles breadcrumbs.
- Pour in the beaten egg and pulse the blade until the dough starts to form a ball. Knead lightly by hand on a floured board.
- Roll the pastry out thinly on a lightly-floured work surface and cut out 18 rounds using a 7.5cm fluted cutter. Use these to line 18 holes of two 12-hole bun tins.
- Spoon a heaped teaspoon of mincemeat into each pastry case.
- Re-roll the pastry trimmings and cut out 18 stars using a 4.5-5cm star cutter. Put a star on top of the mincemeat, and brush the pastry with a little beaten egg.
- Bake in the preheated oven for 12-15 minutes or until golden and crisp. Allow to cool slightly and dust with icing or caster sugar before serving.
Extracted from Mary Berry’s Christmas Collection, published by Headline Books. Photography by Martin Poole
If you haven’t signed up to Pink Parcel yet, it’s time to start enjoying your period! Subscribe here and you’ll have everything you need (and want) sent directly to your door.