As Christmas as near I though I would make some Mince Pies. I however don’t like them, but my partner does. One of my school pupils at work gave me a jar of home made mincemeat as a Christmas present, so it would have been rude not to us it.
So here is the recipe for them:
125g Unsalted butter
200g Plain Flour
Almonds Ground & Flaked
Unrefined Sugar 4 tbsps
Once your all set you should follow the next few steps to yummy pies.
To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the unrefined sugar and orange zest. (Take some out for crumble top.) Spoon in 4 tbsp water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins.
Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness and trim to a rectangle. Re-roll any trimmings and make mini ones. Fill the pastry shell with a thin layer of mincemeat and spread out to smooth. (Can be frozen, uncooked, in trays for up to 1 month.)
Go back to the crumble ingredients and add a little water so it binds a bit. Sprinkle over the mince pie. Bake on the middle shelf of the oven for about 20 – 40 mins until the pastry is cooked and golden brown. Cool in the tins for 5 mins, dust with icing sugar then serve with brandy butter or crÃ¨me fraÃ®che.