🎄Day 5 of 12 days of RebeccaRose🎄
I LOVE mince pies! Be it all-butter, icing topped or made with puff pastry; it’s just not Christmas without them. They taste like Christmas in a bite and I find that baking them from scratch makes them even better. I like to eat them warm, straight from the oven, topped with lots of brandy butter. This is my ultimate mince pie recipe that I never fail to use each December. I like to make double the amount of pastry and put half in the fridge. Alternatively, you could use shop-bought pastry if you’re in a rush. But, it’s definitely worth taking the time to make your own. It’s AMAZING!
- 65g cold butter
- 350g plain flour, plus extra for dusting
- 110g lard or you could use buter
- 300g mince meat(I always use a bit more)
- splash of milk
- Pre-heat the oven to 200 degrees Celsius and grease your muffin tray with butter.
- Mix the lard, flour and butter between your fingers until crumbly. Add 5 tablespoons of water gradually and combine to make the pastry. You may need more than 5 but see how dry/wet it is.
- Roll out the dough onto a floured surface and use a round pastry cutter to cut out 12 circles big enough to fit in the tray. Then, cut out 12 stars or circles to fit on top of the pie.
- Press the pastry circles down into each hole and fill with mincemeat – I find that 1 heaped teaspoon is a good amount.
- Top each pie with a pastry star or circle and brush with milk. Pop in the oven and bake for around 20 minutes or until golden brown.
- Top with a dollop of brandy butter and enjoy warm whilst watching a Christmas film. You can’t beat it!
I hope you liked the recipe, my mouth is watering writing it! Let me know if you make it, I would love to hear how yours turned out.
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