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)
*
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.
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.
I think of these as very British – but we all love them and they have become part of our Christmas Day celebrations.
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 Cranberry mincemeat – which is lighter and more tart.
Ingredients – Pastry
200g plain flour
100g butter
1-2 tablespoons of icing sugar
1 egg yolk
Juice of 1 lemon (and maybe 1 tablespoon of cold water)
*
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 30 minutes in a cool place.
*
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.
METHOD – Pies
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 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.
These are the small version of the Easy Apple Cake posted recently.
Use the same amount of pastry and divide it into 8 or 6 portions.
*
Shortcrust pastry made from 200g plain flour, 100g butter, 1 egg yolk, juice of 1 lemon, extra water if necessary – 2 tablespoons of icing sugar optional.
*
Grease a large baking tray or two.
Pre-heat the oven to GM6 – 200°C.
Roll out each piece of pastry into a thin rough circle.