As I am sat writing this post, it is the 8th of November. Since the 1st, I have made probably over 60 mince pies. Yeah, I know. But, this just proves to you how easy they are to make, I guess. I find shop bought mince pies are never as nice as the ones you can make at home and also far more expensive. So if you’re thinking about hosting a mince pies and mulled wine night, why not make your own (and your own mulled wine… I’ve got a recipe for that too!)?
For the mince pies, you will need…
1 x cupcake tin (or even a mince pie tin – this is the one I have)
1 x round cookie or pastry cutter around 7cm in diameter
1 x star-shaped cookie cutter
1 x an oven (preheated to 180 degrees fan, or 200 degrees non-fan)
The ingredients for mince pies are…
250g plain flour
115g unsalted butter, cut into cubes
a pinch of salt
400g of mincemeat, readily available in any supermarket
a splash of milk
a pinch of granulated sugar
Okay, so here’s what you need to do…
- For the pastry, sieve the flour into a large mixing bowl and add the cubed butter. Begin to rub in the butter with your fingers until it resembles breadcrumbs. If you have a food processor, you can use this to speed up this step even more. However, I don’t have one so I have to do it the slow way.
- Once your mixture has been rubbed in, add the salt and bring it together using your hands. Use a splash of water if it won’t bind. Be careful not to overwork the dough, as it needs to be short. Hence, short crust.
- Wrap the pastry in cling film and chill (not you, the pastry!).
- Grease your tin, unless it’s like mine and it’s non stick.
- Once your pastry has chilled for minimum of 30 minutes, roll it out onto a floured surface until it is about the thickness of a pound coin (if you’re American… sorry).
- Begin to cut out round circles and stars. This recipe makes about 12, so you need 24 pieces in total. Keep re-rolling if you run out.
- Place circle shaped in the tin, pressing them down. Seal any cracks with left over pastry.
- Spoon in 1-2 teaspoons of mincemeat per pie. If you overfill, the mincemeat will leak out and make your pies stick to the pan which is just something you don’t want as that gets messy and means even more washing up.
- Once all pies are filled, place a star on top of them. Use a pastry brush to glaze the stars with milk. Add a sprinkling of granulated sugar to the top of each pie.
- Bake in the oven for 15-20 minutes until golden brown.
- Leave to cool. Once cooled, pop out of the tin and enjoy. I love them best warmed up with a bit of brandy butter. Delicious!
This mince pie recipe is also freezable so stick some in the freezer to defrost in the oven when you’ve got people coming over. They’re really great to give as a gift when visiting someone’s house around the festive period – we just took some over to my mum and Johnny’s mum and they loved them. If you make them, please tag me on Twitter or Instagram @chloealr and show me!