Nothing says ‘Festive Food’ quite like the rich, sumptuous filling and buttery pastry taste of a Mince Pie!
Yes, this popular quintessential Christmas treat, remains a firm seasonal favourite, dating right back to the middle ages.
They were, however, quite different in taste back then, as they were traditionally filled with minced meat such as lamb and suet.
It wasn’t until later on that the ingredients changed from savoury meats, to a much sweeter taste, apparently originating back to when returning European crusaders from the Holy Land, were inspired by Middle Eastern methods of cooking, often using fruit and spice combinations.
Mince Pie Recipe
- 225g Unsalted Butter (Diced)
- 350g Plain Flour
- 100g Caster Sugar
- 280g Mincemeat
- 1 Egg
- Icing sugar to dust
- A Splash of Milk
- Pinch of Salt
- Preheat the oven to 200C/gas 6/fan 180C.
- In a bowl add together the diced butter, plain flour, caster sugar, egg and a pinch of salt. When the ingredients starts to come together, knead briefly to ensure that everything is well combined.
- Place the dough in the fridge for 30minutes to chill and become firm.
- Once chilled, roll out the dough on a flour covered surface, to about a 3mm thickness, before using a cutter to cut out dough into circles.
- Gently place and shape the dough circles into a grease lined muffin tin to create the base for the pies. Then use a spoon to fill your pies with mincemeat.
- Now use a star cutter in the dough to create lids for your mince pies and place on top (over the mincemeat).
- Brush a splash of milk over the tops of the mincepies and place in the oven to bake for 12-15 minutes or until the mince pie pastry starts to go golden.
- Once baked, remove from the oven and place on a cooling rack, before lightly covering with iceing sugar.
- Enjoy your mince pies with a cup of spiced hot chocolate!