Christmas is right around the corner, so we’ll be bringing you some fantastic Christmas recipes every single week leading up to the festivities.
So, let’s kick off with some mince pies! They’re classic, traditional, and perfect for getting into the festive spirit. Not to mention, they’re super fun and easy to make, so everyone can get involved.
They’re perfect to have at Christmas parties – whether that’s with family, friends or even in the office! Everyone can tuck into these sweet pies and spread some Christmas cheer.
You will only need 6 ingredients, most of which you’ll probably have in your kitchen cupboards already. Perfect!
Why not give it a go? Happy baking!
Mince PiesCourse: DessertDifficulty: Easy
No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids
225g cold butter, diced
350g plain flour
100g golden caster sugar
1 small egg, beaten
icing sugar, to dust
- To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
- Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
- Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
- Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
- Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
- Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.
Make sure you come back on Friday for next week’s recipe.