Christmas is all about spending time with family and friends, and it's lovely to offer them something home made but that doesn't mean spending hours in the kitchen. This a super easy way to make a batch of traditional mince pies without all the fuss, decorate however you fancy using cutters, sprinkles, glitter and icing to make them your own!
Recipe and image courtesy of KitchenCraft.
24 oz ready-to-roll shortcrust pastry
16 oz sweet mince meat
1 egg beaten, to glaze
A handful of flour for dusting
2 tbsp water
Preheat the oven to 200ºC (390ºF/ gas mark 6).
Sprinkle your working surface with flour. Place the pastry on it and also dust with flour. Start to roll the pastry out, turn it over and continue rolling until it is rolled into a thin sheet.
Take the bigger 7cm cutter and cut out 12 pastry disks for your mince pies. Place each of the pastry disks into the baking tray and gently press down into the bottom to create a cup.
Add a spoonful of mincemeat to each of the cups.
Take the excess pastry, left over from making the mince pie cups and roll it into a ball. Sprinkle the work surface once more with flour and re-roll it in preparation for making the lids for the mince pies.
Take the smaller 6cm pastry cutter and cut out 12 lids from the sheet of pastry for a traditional look or cut out different shapes for something different!
Taking a lid, brush with a little water around the edges and place it wet side down on top of the open mince pie. Gently push down the edges with your fingers to seal. With your pastry brush generously coat the lids with the egg wash. They are now ready to bake.
Place your cake tin in the middle of the oven and bake for 20 minutes. Remove after this time when golden brown.
Serve and have lots of fun!
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