Mince Pies with Apple Mincemeat

 

I make these with the pastry that I learnt from my mother  – a variation on kruche & półkruche,  pastry (a richer shortcrust pastry).  Using the proportion of 2 parts flour to 1 part butter.

Rather than the classic mincemeat – these were made with Apple mincemeat,  which is lighter and more tart.

Ingredients – Pastry

• 1500g plain flour
• 75g butter 
• 1-2 tablespoons of icing sugar (optional)
• 1 egg yolk
• Juice of 1 lemon (and maybe 1 tablespoon of cold water)
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• Glaze
• Lightly beaten egg white
• Caster sugar

Method for pastry

• Rub the butter into the flour to make “breadcrumbs”.
• Mix in the icing sugar.
• First with a knife and then with your fingertips mix in the yolk & lemon juice (and  maybe a tablespoon of cold water.)
• You are aiming to get a dough which is not wet.
• Rest for about 20 minutes.
• Pre-heat the oven to GM6 – 200°C
• You need to grease the tins well in order to get the pies out successfully.
• 2 sizes of cutters are needed – 1 – 7cm diameter, plain, for the base, 1 – 6cm diameter, crinkle edge for the top.

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• My tins are anodised aluminium and have a gentle rounded shape, this I think make for the perfect balance between the pastry and the filling.
• I put “tops” on my mince pies – but not fully covered ones.
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• The tops are brushed with beaten egg white and sprinkled with caster sugar.
• Cut out the bases and place them in the tins.
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• Place around a tablespoonful of apple mincemeat on the pastry.
• Place the smaller tops on.
• Lightly beat the egg white and brush this on the tops
• Sprinkle caster sugar over the egg white.
• Bake for around 15 minutes – keeping an eye on them – so they do not burn.
• Leave to cool slightly in the tins & carefully remove them onto a rack to fully cool.