Love or loathe them mince pies are a festive treat likely to be found tucked away in most pantries this Christmas.
While I am not particularly fond of mince pies, during the festive period I do eat the odd one for the sake of it and because it is Christmas.
This recipe uses my own tried and tested rough puff pastry recipe (courtesy of Gordon Ramsey), which creates a light and flaky texture to rival the traditional short crust finish… and the mince pies sold out at the Christmas Market, so they must be good.
- 250grams of plain flour
- 250grams of chilled butter
- A pinch of salt
- 1 teaspoon of sugar
- 1 cup of water
- 1 egg
- 500 grams of mincemeat
- Sieve the flour into a bowl, chop the butter into pieces and add to the mixture.
- Using your hands roughly work the butter through the flour, to give a marbled effect.
- Make a well in the centre of the bowl and pour in half a cup of water.
- Work the water through to form a dough, add a little more at a time to bind if required, but do not let the mixture get to wet.
- Cover the bowl with cling film and leave to chill in the fridge for 20 minutes.
- Place the dough on a floured surface and knead into a rectangle shape.
- Roll the dough to three times its length in one direction.
- Fold the bottom third on top of the middle section and the top third on top of this.
- Repeat this process, reroll to three times the length, fold, then wrap tightly in cling film and put back in the fridge for a further 20 minutes.
- The dough is now ready to use.
- Cut the dough in half and roll out one piece until it is about 10mm thick. Using a pastry cutter, cut circles to line a pastry tin.
- Grease the holes in the pastry tin with butter and then carefully place the circles in, moulding to the shape or for less fuss invest in foil tins and line these with the pastry.
- Fill the pastry cases with the mincemeat.
- Now using the second piece of dough, roll it out using the same method as above and cut circles for the pastry tops.
- Press the tops lightly onto the pies, you can wet your finger with water and use this this to paste the two sections together.
- Using a fork crimp around the edges of the pies.
- Glaze with beaten egg and transfer to the oven to bake for 15-20 minutes, until the top of the pies are golden brown.
- Serve hot with a dollop of fresh cream.