Mince Pies

Wed, 6 December 2017

 

Ingredients

 

·         225g/8oz Odlums Cream Plain Flour

·         125g/4oz Shamrock Golden Caster Sugar

·         100g packet Shamrock Ground Almonds

·         125g/4oz Butter or Margarine (room temperature)

·         1 Egg (beaten)

·         A little water, if necessary

·         450g/1lb Jar Mincemeat

·         Icing sugar

 

Method

1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease patty/bun tins.
2. Put flour, sugar and ground almonds into a mixing bowl and mix well together.
3. Rub butter/margarine through the dry ingredients. Add the egg and water, if required and mix to a soft dough.
4. Turn onto a lightly floured board and gently knead.
5. Cover with cling film and keep in fridge until ready to use. The pastry will keep for about three days.
6. Roll pastry on a floured board and cut rounds or stars with a cutter to fit greased bun/patty tins. Put a teaspoon of mincemeat in each and cut a lid from remaining pastry to put on top. Bake for about 15 minutes or until golden brown.
7. Dust with icing sugar.

 

Freezing Tips:

 

Pastry: When made wrap in cling film and keep in fridge for up to 3 days.

Uncooked Mince Pies: Wrap the baking bun/patty tin with the uncooked Mince Pies in cling film and freeze. When frozen remove the Mince Pies from the tin and return to the freezer wrapped in a plastic bag. Will keep for up to 6 months

Cooked Mince Pies: These will keep in the freezer up to 3 months wrapped in a plastic bag.