It was the night before Christmas………!
So, what better way to get in the festive spirit than by hitting the kitchen and cooking up some good old Mince Pies. From November, mince pies take over the supermarket shelves throughout Britain but nothing compares to making them yourself and they can be surprisingly easy and quick to make.
Turn up the Christmas tunes and pour yourself a glass of mulled wine and get cooking some mince pies for Santa.
375g Shortcrust pastry
The shortcrust pastry is the part that can be most time consuming. I prefer to make my own pastry although you can get some ready-made in all supermarkets now. The Londoner has a great, easy to follow shortcrust pastry recipe – the key is to keep it as cool as possible while you are making it.
Once you have your pastry, roll it out thin and use circle cutters to create the mince pie bases – you can use a wine bottle if you don’t have a rolling pin and a wine glass to cut the circle shapes. Place each circle into a mince pie or shallow cupcake tin which has been greased with a little bit of butter.
Fill each case with a heaped teaspoon of mincemeat…
Cut smaller circles or star shapes with the remaining pastry and place them on top of the cases and seal the edges together.
Create an enticing glaze on your mince pies by brushing the tops with a beaten egg and don’t forget to pierce two small holes in the top to prevent them from exploding in the oven.
Then sprinkle over some caster sugar and place in the oven at 200 C for around 10 minutes or until golden brown.
Leave them to cool on a wire rack and then you’re ready to start the Mighty Mince Pie Challenge! For those that can’t quite meet the challenge, they can be stored in a sealed tin for a few days.
Don’t forget to leave a mince pie and glass of sherry for Santa tonight!