Mince Meat Pies
Mince pies have been eaten as part of the traditional British Christmas since as the 16th century. Then they were made of meat but are now made with sweet mincemeat: a mixture of dried fruit, sugar, spices and brandy(brandy is optional). Home made mincemeat is quick and easy to make:
8oz flour
Pinch of salt
4oz butter cubed
2-3 tbsp cold water
mince meat go here for recipe
powder sugar.
Place the flour, butter and salt into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as
quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a
teaspoon at a time if the mixture is too dry.
Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.The dough can
also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting.
When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together
in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.
Dust a work surface lightly with a little flour and roll out two thirds
of the pastry to 1/8"/3mm thick. Cut circles
3"/7.5cm of pastry to line the cups pf a standard muffin or bun tray, don't worry if the pastry doesn't come to the
top.
Fill the pastry lined tins 2/3 full/ approx 1 heaped tsp with mincemeat.
Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorative, cut stars or other fancy shapes.
Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of
each pie with a small sharp knife to allow the steam to escape (you can omit this is using stars).
Bake in the preheated oven for 15 mins or until golden brown. Remove from the oven and sprinkle with the powder sugar.
At first we were hesitant to give this dessert a try but it has become one of my favorites at Christmas time. Husband and kids can't get past the word meat in this dessert to give it a try:)
Honestly, I have never made this recipe because quite frankly it is easier to buy it in the store. I am not a baker by nature. If you do give it a try let me know how you do:)
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