Serves/Makes: 18 Pies | Difficulty: Easy
Prep Time: 10 mins | Cook Time: 20-25 mins |Total Time: 30-35 mins
There’s a lot of typing for this recipe. Bare with it, it really is an easy one, I just babbled a lot on this it seems.
- 225g Cold Butter, diced. (I like to use salted butter, but I like salt and sweet together.)
- 350g Plain Flour
- Pinch of Salt
- 100g Golden Caster Sugar (If you can’t get this try 50g normal caster and 50g fine brown)
- 280g Mincemeat
- 1 egg. (Not a big one, small is better.)
- Icing Sugar, just for dusting.
- Preheat your oven 200c or 180c for fan assisted.
- For the pastry, firstly rub the butter into the flour, followed by the sugar and a pinch of salt. Mix it all together, don’t add any liquids, it will be a firm dough and can be used straight away or wrapped in cling film to save to use later. You may find it easier to split the dough into two balls, one larger than the other so that you know you have enough for both the cup part of the pie and the lid of the pie.
- Lightly grease your baking tray, a normal bun tray is perfect for this, you will need to either use all 12 of the bog standard size tray and then another 6 on a seperate tray or cook the first 12 then make another 6 afterwards. I know it’s not ideal to do them one after the other, so ask your neighbour if you don’t have a second tray!
- Put a walnut sized piece of dough in each dent in the tray and spread it to fill the shape. Don’t press too hard or you’ll make holes in your pie case, and your mincemeat will leak through. (Not fun if you’re serving these hot and the inside fall into your lap!!
- Spoon your mixture in, I like a decent amount in them. If you like less then put a smaller amount of mincemeat into them if you want more use more! Genius!! However, don’t over fill them, it can make the base soggy, they will take longer to cook, and when you pick them up to eat the base will no doubt break. Ohh and! If there’s too much, the liquid will leak through the join of lid to base of pie and will look an odd brown colour which makes them not look as pretty as you may want them.
- Take your other ball of pastry and make small balls with it, enough to equal the same number of pie bases you’re making. Pat them between your palms to make them flat and round enough to cover the top of your pie. Do this rather quickly, the more time the dough spends in your hands, the more the butter melts and the stickier it will get.
- Top your pies with the lids, press the edges together gently to seal the base to the top.
- Beat the egg and brush the pie tops. Pop them in the oven for about 20 minutes. (Or until they are golden.)
- Once removed from the oven, leave them in their tin for 5 minutes before moving them onto a wire rack to cool fully. (If you don’t have a proper cooling rack, I often find the grill tray in my top oven works very well as it has a removable shelfy rack thing.)
- To serve dust with icing. To make them look snazzier, cut a circle of paper and in the centre cut a shape like a star, place it over one pie at a time and sprinkle the icing over it. Hopefully when you lift it you will have a pretty icing star on top of your pie.
With Christmas only weeks away, technically no matter when you read this it will only be weeks away. Maybe up to 52 weeks but…. that’s still weeks. However it’s a good one to practise before the festive period. They’re very moreish and very enjoyable. These pies freeze well in their pre-cooked state for about 1 month to 6 weeks. Cook in the middle of the oven from frozen, you may find that you need to give them an extra five minutes cooking time.