In November I made a load of mincemeat and so making these christmas-time pies in December was a doddle.
You can either make your own pastry or buy ready-made – I think short crust is the best – and hey presto it only takes 10-15 mins in the oven and your pies are ready.
If you want to make your own short crust pastry, here’s a quick recipe –
For the pastry: for about 30 pies
450 g plain flour
225 g butter (cubed)
a pinch of salt
50 g icing sugar
Put flour and sugar in the food processor and pulse to mix. Add the butter and pulse again until just combined. With the motor running, gradually add cold water (a tbsp at a time – about 3 should do it) and continue mixing until the mixture comes together to form a smooth dough. Wrap in cling film and chill in the fridge for 30 mins before using.
Roll out the pastry and cut out circles suitable for the size of tin you are using. Spoon in some mincemeat. Re-roll the pastry and cut out shapes to place on top of the mincemeat. Brush the pies with either milk or beaten egg yolk and sprinkle with caster sugar. Place in oven preheated to 180°C and cook for about 15 mins until golden. Remove to a rack, sprinkle with icing sugar and eat, eat, eat!
These can be eaten for breakfast, elevenses, lunch, afternoon tea, supper, ANYTIME and they can be served warm, cool or cold with coffee, tea, hot chocolate, wine, mulled wine, beer, ANYTHING.
They can also be frozen before being baked and then quickly finished off when wanted.