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)
- 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.
- 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.
- The tops are brushed with beaten egg white and sprinkled with caster sugar.
- Cut out the bases and place them in the tins.
- 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.