Mince pies can be enjoyed after dinner or with tea and coffee as a mid-morning or afternoon snack. Whether you buy pre-made pastry or make your own, they always taste better straight out of the oven.
If you’re making your own pastry:
For the filling:
- Rub the plain flour and softened butter together in a bowl until it becomes a crumb consistency.
- Pour in the caster sugar and mix. Beat 1 of the eggs and add into the mixture, stir well.
- Add a sprinkling of flour to your work surface. Tip the mixture out the bowl, fold on the surface until it all comes together.
- Wrap the pastry mixture in cling film, cool in the fridge for 10 minutes.
- Pre-heat the oven to 220°c (200°c fan).
- Prepare the fruit. Peel and segment the satsumas, finely chop up the apple and zest the lemon.
- Empty the mincemeat into a bowl, adding the satsumas, apple, and lemon zest.
- Take the pastry out the fridge, roll out onto a lightly floured surface until it is 3mm thick.
- Use a round cookie cutter (around 10cm) to cut the pastry into 16 pieces. Place each pastry circle into the holes in a muffin tin.
- Spoon portions of the mincemeat into each hole. Beat the second egg, brush a small amount over the edge of each pie.
- Re-roll the pastry out, use a 7cm round cookie cutter to create the lids.
- Place the lids over each of the holes, glaze with the excess egg and sprinkle a small amount of caster sugar over the top.
- Use a knife to make a small slit in the top of each lid.
- Bake for 15-20 minutes until golden brown. Once cooked, leave to thoroughly cool before dusting with icing sugar.
Keep your eye out for more easy Christmas recipes to make this festive season.