Ingredients - makes 12 (but make more if you like to freeze them)
|6oz (175g) plain flour||1oz (25g) icing sugar|
|2 teaspoons ground cinnamon||1lb (450g) plain flour|
|Pinch of salt||4oz (125g) butter or block margarine|
|12 tablespoons mincemeat||A little icing sugar to dust|
- Sift flour, cinnamon, salt and icing sugar into a large bowl. Run in the butter or margarine with your fingertips until mixture resemble fine breadcrumbs.
- Gradually add enough cold water to make a firm dough. Cover pastry and chill for 30 minutes. (Alternatively, place all the same ingredients in the food processor and blend until bread-crumb consistency is reached. Gradually add 1 tablespoon of cold water and blend in short bursts until a dough is formed.)
- Heat oven to 200ºC/400ºF/Gas 6
- Roll the pastry out thinly on a floured surface. Stamp out 12x3½ inch (8.5cm) rounds and line a patty tin. Add one tablespoon of mincemeat to each patty.
- Stamp out 12x3 inch (7.5cm) rounds for tops. Brush one side of each top with water and place over the mincemeat, damp side down.
- Cut a small cross in the centre of each pie and cook for 20-25 mins, until light golden.
- Remove from oven and allow to cool slightly. Remove from tins and cool on a wire rack. If for immediate use, when completely cool, dust with icing sugar.
If you wish to freeze the mince pies:
- When cool, pack the mince pies in a rigid container, separating each layer with greaseproof paper.
- To serve cold, remove from container and allow to thaw for 3 hours, or to serve hot, place frozen mince pies in a preheated oven at 180ºC/350ºF/Gas 4 for about 15 mins.
- Dust with icing sugar to serve.
For more Christmas ideas, go to the CookBook Page and use the dropdown collections.