How to Make Traditional Mince Pies
680 g / 24oz/1 1/2lbs ready-to-roll shortcrust pastry
450 g / 16oz/1lb sweet mince meat
1 egg beaten, to glaze
a handful of flour for dusting
2 Tbsp water*1 rolling pin
1 8cm/3.1 inch pastry cutter
1 7cm/ 2.7 inch pastry cutter
1 bun tin
1 pastry brush
Roll the pastry.Sprinkle your working surface with flour. Place the pastry in it and also dust with flour. Start to roll the pastry out, turn it over and continue rolling until it is rolled into a thin sheet.
Prepare the pastry cups.Take the bigger 8cm / 3.1" cutter and cut out 12 pastry disks for your mince pies.
- Place each of the pastry disks into the bun tin gently press down into the bottom to create a cup.
Fill with mincemeat.Add a spoonful of mincemeat to each of the cups.
Re-roll the pastry.Take the excess pastry, left over from making the mince pie cups and roll it into a ball. Sprinkle the work surface once more with flour and re-roll it in preparation for making the lids for the mince pies.
Make the lids.Take the smaller 7cm / 2.7" pastry cutter and cut out 12 lids from the sheet of pastry.
Finish the lids.Taking a lid, brush with a little water around the edges and place it wet side down on top of the open mince pie.
- Gently push down the edges with your fingers to seal.
- With your pastry brush generously coat the lids with the egg wash. They are now ready to bake .
Bake.Place your bun tin in the middle of the oven and bake for 20 minutes. Remove after this time when golden brown.
Serve.Dust with a little icing sugar for that finishing touch and serve hot or cold over the Christmas holidays. Merry Christmas!
QuestionHow do I make my own crust pastry?wikiHow ContributorCommunity AnswerThanks!
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Video: How to Make Mince Pies | Waitrose
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Date: 30.11.2018, 11:37 / Views: 84283