Today is just 13 days until Christmas and the 1st day of The Food Kids Christmas countdown event! Today is a Christmas classic-mince pies. These mince pies are very luxurious and the most tasty recipe I have found. There is one problem with this recipe-the pastry is very soft and therefore delicate. This recipe makes 12 but can be easily doubled up and frozen for a less stressful Christmas (this is what I have done). NB: The pastry can be frozen before rolling as long as it is given 7 hours to defrost before use. I have used a food processor but you can use your hands if you wish.
1 small jar mincemeat
165g plain flour (plus extra for dusting)
25g ground almonds
120g chilled, unsalted butter
55g caster sugar
1 medium egg
milk
Stir the flour and almonds together in a food processor then add the butter (cubed). Mix until the mixture looks like fine breadcrumbs, stir in the sugar.
Break in the egg and mix it into the mix to form a soft dough. Be careful not to overwork this.
Cover the work-surface with flour and place the dough in it, produce a 4cm disc of pastry and wrap and chill for 3 hours before use-this is very important as otherwise the pastry is too soft.
Preheat your oven to 200 degrees C/180 fan/gas6
Cover your work-surface in flour and roll the pastry to 3mm thick and use a 8cm round cutter and 6cm round cutter to cut out 12 of each size. Place the 8cm circles into a greased cupcake tin. Fill each pastry case with mincemeat and place a 6cm lid on top.
Press the pastry layers together and brush the tops of the pies with milk then poke a hole in the top and bake for 20 minutes until golden brown.
Merry Christmas,
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