Mince pies are the classic Christmas sweet treat. Whilst there may be an array of supermarket options, there’s nothing quite like fresh-out-the-oven, warm and crumbly, homemade mince pies. This super simple recipe, using a food processor, offers the perfect Christmas afternoon activity to delight your loved ones, or simply an escape from revision. If you don’t have a food processor you can follow this recipe exactly the same, using some strength and determination to stir the ingredients rather than leaving it to the machine!
Ingredients: (Makes 16)
- Jar of mincemeat (available in most supermarkets)
- 250g plain flour
- 50g icing sugar or caster sugar (plus extra icing sugar to dust on top)
- 125g butter at room temperature
- 2 egg yolks
- Mince pie tin – any kind of fairy cake/mini muffin tin will work
- Place flour and sugar in processor and blend for a few seconds to sift, then add the butter in small pieces and process for 5 to 10 seconds
- Add the egg yolks and blend until a ball of pastry forms around the blade
- Wrap the pastry in clingfilm and place in the fridge for 30 minutes before rolling out on a well floured surface. Meanwhile preheat the oven to 180 degrees
- Once the pastry has chilled, divide into thirds and grease your mince pie/mini muffin tray
- Roll out two thirds to around 0.5 cm thick and begin cutting your bases with a round pastry cutter and placing in tins, then filling with one heaped teaspoon of mincemeat. After this coat the edges of the pastry with a tiny amount of milk to help when you seal the tops on.
- Next take your final third of pastry and using a smaller pastry cutter (a star pastry cutter also makes a pretty alternative) place these on top of your pies, gently pressing to seal the edges.
- Finally brush the pies with an egg wash or milk and place in the oven. Bake for around 20 minutes or until golden brown on top.
- Once out the oven leave to cool and then dust with icing sugar. Serve warm with lashings of double cream or brandy butter!