Magical Mince Pies

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.

Magical Mince Pies

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