Tuesday, 24 December 2013

Mince Pies

I am not a big fan of the mince pie,but this year because we have been invited to a couple of Xmas Aperos with neighbours and friends I thought I would make and take some homemade mince pies.
As the custom here in France is when you are invited for drinks ( Apero) which I might add lasts no longer than 2 hours it is impolite to overstay your welcome.
You do not take wine normally it's a little gift like flowers or cake as a kind gesture.
Well I decided on mince pies as the evening was French/English mix.
 I hate the heavy thickness of some pastries that you can buy so I rolled my pastry quit thinly and made smaller pies which worked well.

The quantities are for making 12 but because I like the pastry thinner I made 16.


  • 350g/12oz jar of mincemeat
  • 200g/7oz plain flour 
  • 40g/1½oz golden castor sugar
  • 125g/4½oz unsalted butter
  • 1 large free-range egg from our hens
  • milk to glaze

  1. Lightly butter a 12-hole bun tin I tend to use a shallow tin. Empty jar of mincemeat in a bowl and mix, I add some orange liqueur to mine for an extra kick and sweetness.

  2. Place the flour, sugar and butter in a large mixing bowl and with cold hands break up the butter with tips of fingers until the ingredients resemble breadcrumbs then add the egg. 
  3. Bring the mixture together with your hands, wrap in cling-film and chill in fridge for at least an hour .
    Roll out the pastry on a floured surface. Cut out 12 circles with a pastry cutter large enough to fill the base of a lightly greased bun tin.Gently press into each hole, then fill with the mincemeat.
  4. Cut out 12 more slightly smaller circles and use to cover the mincemeat. Press the edges together to seal and make a small slit in each pie brush lightly with milk.
    Leave to chill for 30 mins
    Then bake in oven 200C/Gas 6 for 20 mins or until the tops of pies are lovely and golden.

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