Mince Pies

A mince pie is a fruit-based mincemeat sweet pie of British origin that is traditionally served during the Christmas season.  The ingredients of the modern mince pie can be traced to the return of European crusaders from the Holy Land.  Middle eastern method of cooking which sometimes combined meats, fruits and spices, were popular at the time.  Typically its ingredients were a mixture of mincemeat, suet, a range of fruits and spices such as cinnamon, cloves and nutmeg.  The tradition of eating Christmas pie in December was popular throughout the Victorian era, although by then the recipe had become sweeter and its size reduced from a large oblong shape.  Today the mince pie remains a popular treat enjoyed by many across the United Kingdom.Mince Pies

 

 

 

 

 

 

Ingredients

  • 1                 lb all purpose flour
  • 1/2             lb salted butter
  • 1                 egg beaten
  •                    cold water to bind the pastry
  • 1                 jar mincemeat, shop bought
  • 1                 egg
  • 2                 tbsp icing sugar

Instructions

  1. Preheat the oven to 400 degrees
  2. Place the flour and butter in a clean glass bowl(or in a food processor).
  3. Rub the butter quickly into the flour with your fingertips until the mixture resembles fine bread crumbs.
  4. Stir the egg in to the mixture using a cold knife.  Then add cold water a teaspoon at a time and stir until the mixture binds but is not sticky.
  5. Wrap the dough in clingier and chill for a minimum of 15 minutes, up to 30 minutes.

Assemble the Pies

  1. Choose a muffin or bun tin for the size of the pie you want.  Choose from a standard 12 cup muffin tin down to small canape size.  The number of pies will depend on the size of the cup you choose.
  2. Dust a work surface lightly with a little white flour and roll out two thirds of the pastry to 1/8” thick.  Cut circles to line the cups of your tin.
  3. Fill the pastry lined tins 2/3 full with mincemeat.
  4. Roll out the remains pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorated, cut stars or other fancy shapes.
  5. Dampen the edge of the tart bases with a little cold water or beaten egg  and press the lids on.  Make a small hole in the surface of each pie with a small knife to allow the steam to escape.
  6. Brush the top with a beaten egg mixed with a little water.
  7. Bake in a preheated 400 degree oven for 20 minutes, or until golden brown.  Leave to cool in the pan for 5 minute.
  8. Dust with icing sugar.

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