I spent the weekend writing my Christmas recipes and scheduling them on the blog, when I realised that I have never posted my full mince pie recipe and I LOVE my mince pie recipe. It’s one of the only Christmas recipes on my blog that I make every year, without fail and they always go down well with all of the family.I just love how many different flavours and textures there are in my mince meat, and the nuts add that much needed crunch that you just don’t get with a store bought mince pie. Every bite has something different to trigger the tastebuds and with the hefty amount of filling you can add to a homemade mince pie, why would you choose to ever buy one from a store again? Plus, my pastry is divine and it almost feels like you are eating a mince pie cookie.
- 280g Plain Flour
- 140g Butter or Margarine (Room temperature)
- 100g Caster Sugar
- 2 Tbsp Milk or 2 Egg Yolks
- 1 Egg (for sealing)
- Boozy Mince Pie Filling
Add the flour, chopped butter and sugar to a bowl and using a pastry cutter or your hands mash the ingredients together until you have what looks like breadcrumbs.
When your pastry resembles breadcrumbs, pour in the milk or egg yolks and combine the ingredients until you have a ball of dough. Try not to over work the pastry as you may end up with dry, tough pastry cases. You want to still see flecks of butter throughout your pastry.
NB: The pastry is short pastry so it may be a little tricky to work with at first, you can add a drop of milk or a little egg white to help bring it together.
Wrap the pastry in cling film and pop it in the fridge for an hour.
Making the Pies
On a clean, sterile surface add a little flour and lightly roll out the pastry to around half a cm thick; using cookie cutters, cut the pastry into 12 large disks and 12 smaller disks. The size will depend on how large your muffin pan is.
Pre-heat oven to 180c (fan assisted)
Gently press the pastry disks into a non stick muffin pan, fill with mince meat, then brush a little beaten egg around the inside rim of the pastry case and close the pie with the lid.
Place the pies in the freezer for 5 minutes for the butter to harden, otherwise your pastry cases may shrink when you bake them. Now brush the tops of the pies with milk and bake for 20 -25 minutes or until the bottoms of the pies are cooked.
Tag me on Instagram if you make these mince pies for Christmas! 🙂
© The Hungry Welsh Girl 2019
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