Tis the season…
Which means mince pies are a welcome treat.
This easy version pairs store-bought mincemeat with a from scratch flaky pastry. The individual muffin sized portions are as cute as they are delicious.
Deep Filled Mince Pies
225g cold butter, chopped
350g (2 3/4 cups) plain flour
100g (3/4 cup) confectioners’ sugar, plus extra for dusting
410g jar mincemeat
Brandy Butter, to serve. (recipe here)
1. Preheat oven to 200℃/400℉.
2. Rub the butter into the flour and sugar with your fingertips, or blend in a food processor, until the mixture comes together in a ball. Knead briefly, then cut into 12 equal pieces.
3. Working with one piece of dough at a time, cut off two-thirds and press into the base and up the sides of a muffin tin hole. Repeat to make 12.
4. Spoon the mincemeat into the pastry cases (they won’t be completely full).
5. Roll each of the 12 remaining pieces of pastry into a ball then flatten to make a disk for the mince pie lid.
6. Add one disk to top each pie and tuck the pastry that comes up the sides of the tin down to seal it. Prick the tops with a fork a few times.
Note: You can freeze the unbaked mince pies for up to 6 weeks. Defrost before baking.
7. Bake mince pies for 12-15 minutes or until pale golden.
8. Cool pies in the tins for about 10 minutes, then loosen the pies a little with a spoon to stop them from sticking.
9. When cooled, carefully remove pies from the tins.
10. Dust with confectioners’ sugar and serve with some brandy butter, if you like.
Recipe from BBC Good Food Magazine
This time of year pairs very well with some foot-stomping, dance around the kitchen tunes.
The Monikers deliver perfectly with “Friends Like These”. Its uptempo beat and sick little guitar riff belie the darker words sung.