That I’m sharing with t’interweb.
Mince pies are delicious and comforting and, not to overstate it, all that’s good with the world. I didn’t make my own mincemeat, a little bit because you can buy excellent quality jars of the stuff (might I suggest Sainsburys Taste the Difference – not sponsored, just ruddy good mincemeat…is the most adult thing I’ve ever said) and a lot because the secret to these is in the pastry. Trust me, you’ll never make mince pies any other way ever again. I should probably confess that it’s the husbands super secret recipe, he’s a clever sausage but these are widely acknowledged to be the crispest bottomed, crumbliest topped triumph of a mince pie.
There’s still time to whip up a batch or two for your nearest and dearest before the big man comes.
For the Pastry
225g Plain Flour
80g Caster Sugar
1 Large Egg
1 tbsp Custard Powder (I KNOW!)
For the Mincemeat
I used pre-prepared but Bezza’s recipe is foolproof and tasty if you’re feeling all DIY.
Pre-heat the oven to 200C and lightly grease a cupcake tin.
Replace one tablespoon of the measured flour with a single tablespoon of the custard powder before making the pastry as normal – rubbing the fat into flour until the mixture resembles fine breadcrumbs. Mix in the sugar.
Add the eggs one at a time, fully incorporating each one followed by just enough milk to bind before wrapping the pastry in clingfilm and chilling til about half an hour before you need it.
Allow the pastry to warm slightly before trying to roll out.
Setting aside a third of the pastry for the pie tops, roll the remaining two thirds to 2-3mm thickness.
Using a large cookie cutter (the kind you used to make scones with your nan) cut discs of pastry and press gently into the tin.
Chuck a teaspoon of mincemeat in each one.
The medium sized cookie cutter is about perfect for the tops, roll out the set aside pastry to the same thickness and cut twelve tops.
Press lightly onto the bases and seal the edges.
Finish off with a brush of egg wash and a sprinkling of caster sugar.
Bake for 15 minutes, until golden and smelling ridiculous.
Wait before shovelling into your mouth, take my word for it.Apologies again for the iphone photography and for balancing a mince pie on a wreath for the purposes of this blog post.