Such a Christmas tradition but not everyone likes mince pies, Kaitlin certainly hates them she hates anything with raisins, sultanas or anything like that so you can always make jam tarts for those loved ones who are a bit fussy.
Ingredients you will need:
225g Plain Flour
Pinch of salt
1 egg yolk
Cold water (a few tbsp)
- Sift the flour and add a pinch of salt.
- Cut the butter into chunks.
- Add the butt to the flour and using your fingertips rub the flour and butter between your hands till all the butter is rubbed in and you have what looks like bread crumbs.
- Add the egg yolk and start to bring together like pastry ball then adding a few drops of water at a time bring the pastry all together so you have a nice firm ball you can kneed it a little but don’t over work it.
- Wrap in Clingfilm and place in the fridge while you get everything else ready.
- Add the flour salt and butter all at once
- Use the blade function and start to process and gradually increase speed till you have bread crumb mixture
- Then add the egg and slowly add drops of water through the opening and when it starts to come together switch off
- Pour mixture onto floured work top and kneed gently together and place in Clingfilm like above and fridge till ready
Jar of mince meat or Jam of your choice
You will also need a fairy cake/ muffin pan
Little bit of butter for greasing
Cutters – 2 sizes one for the bottom usually about the size of a normal coffee mug and a slightly smaller one for the lids
- Pre heat over to about 200c gas mark 6.
- Grease the cake pans slightly making sure each individual dip is well covered (use a little butter for this).
- Take your pasty and cut into two one piece being slightly bigger than the other. Take the big piece and role the pastry on a floured service so it’s nice and thin.
- Cut out 12 larger circles and place these in the bases of the cake tin.
- Add about a tsp of the mince meat of your chosen filling depending how big your cake tin is making sure not to overfill otherwise you will have spillages.
- Take the smaller piece of pastry and any leftover from the bases and roll out thinly again this time for the lids.
- Place your lids on the bases and crimp the edges, or you can leave them loose like I did you can even use straight strips and do some lattice work or even use a different shape and sit it on top like a start or a Christmas tree the decision is yours.
- Once all complete brush with and egg wash or a little milk and bake in the oven for about 15-20 minutes.