Mini mince pies

Mini mince pies

By
From
Treats
Makes
24
Photographer
Danielle Wood

I make a big batch of these every year and split them between tins to make sure I have enough for the different festive visits to family and friends. Try to find some snowflake-like paper doilies to line your tins with, and give the finished pies a dusting of icing sugar for that final snowy touch.

Ingredients

Quantity Ingredient
250g plain flour
125g unsalted butter, cubed and chilled
pinch salt
3-4 tablespoons ice-cold water
1 x 410g jar of mincemeat
1 large egg, beaten
icing sugar, for dusting

Method

  1. To make the pastry, place the flour, butter and salt in the bowl of a food processor and mix for 20 seconds, or until the mixture looks like breadcrumbs. Add the cold water and mix again, just enough until it forms a ball. Turn the dough out of the bowl, wrap in clingfilm and chill in the fridge for 30 minutes.
  2. Preheat the oven to 200°C. Roll the chilled pastry out onto a floured surface until it is as thin as possible, and cut out 24 circles using a 7 cm pastry cutter. Line a 24-hole mini-muffin tin with your pastry circles, and chill for 10 minutes.
  3. Roll out the remaining pastry and use a 4.5 cm circle- or star-shaped cutter for the lids.
  4. Remove your pastry-lined mini-muffin tin from the fridge, and divide the mincemeat between the cases, filling each to three-quarters full. Brush the tops of the pastry cases with the beaten egg and press the pastry lids on top. Seal each pie by pressing the edges with a fork. Brush the tops of the pies with the egg and bake for 20 minutes, or until golden brown.
  5. Cool the pies on a wire rack and dust with icing sugar.
Tags:
Treats
April
Carter
gift
handmade
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