Deep Filled Luxury Mince Pies

These mince pies, even though they are mine, I have to say are the best I have tasted. The mincemeat is easy to make and the pastry quick but just needs a little careful handling.  The mincemeat can be made in advance and stored in jars or made at the same time – its up to you.

Preparation

THE MINCEMEAT

Method

Place the fruits, spices, chocolate and alcohol in a large mixing bowl. Finely grate the zests from the lemon and the orange and add these to the bowl of fruits and give everything a good stir. In a large pan melt the butter, the sugar and the fruit juices over a low heat. When the sugar is no longer grainy add all the other ingredients, making sure everything is well combined. Stir over a low to medium heat then bring to boil and simmer for 10 minutes.  Take from the heat, allow to cool slightly then transfer to warm jars and seal.  If you want to use the mincemeat straight away make sure it is cold.

 

THE PASTRY

Method

You will need a 12 hole muffin tin which has been lightly greased.  I then place strips of baking paper, about 5cm wide in the well of the muffin tin which will aid the removal of the baked mince pies.

Put the flour, sugar and salt in food processor then add the butter and blitz until the butter has completely dispersed. With the motor running add 6 tbsp egg mix in a steady stream. Stop the mixer when the pastry has formed a ball.  Gently take from the mixer and shape into two balls and chill for half an hour.

Roll out the pastry to a thickness of a £1 coin about 3mm (See Tip Below) Cut out circles with a  9 cm the pastry cutter.  Also cut out 7cm lids which will just fit snugly over the top. I then use a small star shaped cutter to make a hole in the middle of the 7cm pastry circles.  Fill with the mincemeat, dampen the edges of the pastry and gently lay the top over – do not squash it down – there is no need.  Do not egg-wash the mince pies as there is enough sugar in the pastry to colour them.  Bake at 200 degrees (185 degrees fan)  for 15-18 minutes minutes until the mince pies are light golden. Allow to cool slightly before removing them from the muffin tin using the papers as an aid. Finally dust the mince pies with icing sugar.

Tip :- When ready to roll out – it is much easier to roll between two sheets of freezer bag plastic (Freezer bags that have been slit down 1 side and across the bottom). You will not need extra flour if you roll out between plastic sheets, as adding any extra flour at this stage could upset the balance of the pastry

 

 


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