Homemade mince pies are hard to beat and are a cut above the average shop bought pies. My Mince pies are made with a melt in the mouth sweet almond pastry to make them the perfect festive treat.
For me Christmas wouldn’t be Christmas without mince pies. I remember leaving one out for Santa in case he got hungry on his rounds as a child, along with a glass of brandy. I was always slightly puzzled by the fact that my friends left out a glass of milk but apparently by the time he got to our house he was cold and needed a warming toddy.
Shop bought pies vary in quality, some good some bad, but almost invariably all of them tend to be over sweet. Homemade mince pies taste so much better especially if you use your own Homemade Mincemeat which is really easy to make.
Sometimes when I’m feeling lazy I prefer to make a larger tart, rather than small ones when for a change I mix the mincemeat with some apple or pear as I did in my Pear and Mincemeat Pie. Mr B however prefers these individual pies because he likes the pastry so much. Understandably so as I have made it with the addition of ground almonds and some orange zest so it has a lovely melt in the mouth texture and a great flavour.
Step By Step Easy Mince Pies
Easy Mince Pies
- 200 g plain flour
- 50 g icing sugar
- 50 g ground almonds
- 125 g butter cut into cubes
- finely grated zest 1 orange
- 1 large free-range egg seperated
- 2-3 tbsp cold water
- 2 tbsp orange juice
- 400 g mincemeat
- caster sugar to dust
- Sift the flour and icing sugar together into a bowl and stir in the ground almonds. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs
- Stir in the the orange zest, make a well in the centre and drop in the egg yolk and 2 tbsp of water. Mix together to form a dough adding a little more water if required. Cover and rest the pastry for 20 minutes in a cool place.
- Preheat the oven to gas 200C/400F/gas mark 6. Roll out about two-thirds of the pastry on a lightly floured work surface and using a 7½cm (3in) round cutter, cut out circles and use to line bun trays to form pastry cases.
- Stir the orange juice into the mincemeat and spoon a little into each pastry case.
- Roll out the remaining pastry and cut out lids using a small round or star cutter. Place lids on top of the mincemeat.
- Beat the egg white with a fork until broken up and slightly frothy. Brush onto the pastry lids and sprinkle with a little caster sugar.
- Bake in the centre of the oven for 12 to 15 minutes or until golden. Transfer to a wire rack to cool.
Fancy trying something a little different?
You might like to try this Cumberland Rum Nicky, the filling is similar to mincemeat but made with dates, ginger and rum. Serve for a festive dessert with rum butter.
I am sharing this recipe with Baking Crumbs
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