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Magical Mince Pies
A rich, sticky, sweet filling wrapped in Dromona’s buttery pastry…as if this holiday classic could get even better!
- Preparation time: 25 minutes
- Cooking time: 20 minutes
- Total time: 45 minutes
PREPARATION TIME:
25 minutes
COOKING TIME:
20 minutes
TOTAL TIME:
45 minutes
Preheat the oven to 200°C
The number of pies will depend on the size of the tin you choose to use.
Ingredients
For the pastry:
- 350g plain flour
- 225g Dromona Butter
- A pinch of salt
- 1 egg, beaten
- Water
For the pie:
- 776g mincemeat
- 2 tbsp caster sugar
Made for sharing:
Enjoy these Mince Pies just how you like it – hot, cold, with brandy butter, cream or a good scoop of ice cream.
#We’reAllOverChristmas #MadeforSharing
How It’s Done:
- Place the flour, butter, and salt into a large clean bowl. Using your fingertips, rub the butter into the flour until the mixture resembles rough sand.
- Stir the egg into the mixture. Add cold water, a teaspoon at a time, and stir until the mixture binds but is not sticky.
- Wrap the dough in plastic wrap and chill for 15 – 30 minutes.
- Dust a work surface lightly with a little flour and roll out 2/3 of the pastry to 1/8 inch thick. Cut circles to line the cups of your tin; don’t worry if the pastry doesn’t come to the very top.
- Fill the pastry-lined tins 2/3 full with mincemeat.
- Roll out the remaining pastry to the same thickness and cut lids in the shape of your choice – it can be as decorative or simple as you like.
- Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape.
- Bake in the preheated oven for 20 minutes, or until golden brown.
- Let the mince pies cool and sprinkle with sugar.
Made for sharing:
Enjoy these Mince Pies just how you like it – hot, cold, with brandy butter, cream or a good scoop of ice cream.
#We’reAllOverChristmas #MadeforSharing
Magical Mince Pies
A rich, sticky, sweet filling wrapped in Dromona’s buttery pastry…as if this holiday classic could get even better!
PREPARATION TIME:
25 minutes
COOKING TIME:
20 minutes
TOTAL TIME:
45 minutes
Preheat the oven to 200°C
The number of pies will depend on the size of the tin you choose to use.
Ingredients
For the pastry:
- 350g plain flour
- 225g Dromona Butter
- A pinch of salt
- 1 egg, beaten
- Water
For the pie:
- 776g mincemeat
- 2 tbsp caster sugar
How It’s Done:
- Place the flour, butter, and salt into a large clean bowl. Using your fingertips, rub the butter into the flour until the mixture resembles rough sand.
- Stir the egg into the mixture. Add cold water, a teaspoon at a time, and stir until the mixture binds but is not sticky.
- Wrap the dough in plastic wrap and chill for 15 – 30 minutes.
- Dust a work surface lightly with a little flour and roll out 2/3 of the pastry to 1/8 inch thick. Cut circles to line the cups of your tin; don’t worry if the pastry doesn’t come to the very top.
- Fill the pastry-lined tins 2/3 full with mincemeat.
- Roll out the remaining pastry to the same thickness and cut lids in the shape of your choice – it can be as decorative or simple as you like.
- Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape.
- Bake in the preheated oven for 20 minutes, or until golden brown.
- Let the mince pies cool and sprinkle with sugar.
Made for sharing:
Enjoy these Mince Pies just how you like it – hot, cold, with brandy butter, cream or a good scoop of ice cream.
#We’reAllOverChristmas #MadeforSharing
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