Mince Pies
No Christmas is complete without mince pies! loved by children and adults alike these tasty little sweet pies make ideal snacks to have with your tea or served warm with a dribble of cream, custard or even served with ice cream they make a quick and easy pudding.
Ingredients:
Shortcrust pastry or Sweet shortcrust pastry
1 jar sweet mincemeat
Egg wash to glaze
Kitchen utensils you will need:
– A rolling pin
– Two round pastry cutters, one approx. 6 cm diameter (for the lid) and one 7.5cm (for the base). Sizes depend on your baking tray sizes.
– Pastry brush
– Baking tray (mince pie or Yorkshire pudding type)
Method:
- Roll out the pastry on a lightly floured surface, it should be evenly rolled to about a 5mm thickness.With the larger of the pastry cutters cut out enough rounds to fill your baking tray (usually 12), then do the same with the smaller one (for the lids)
- Place each large pastry round in the baking tray floured side down
- Put a generous teaspoon full of mincemeat in the middle of each pie
- Next place one of the smaller pastry rounds you have cut out on top of each pie and gently press together the edges of the top and bottom
- Finish off by glazing the lid with the egg wash
- Cook in a moderately heated oven for 20 -25 minutes until nicely browned
- Allow to cool then lightly dust with icing sugar or fine caster sugar