Traditional mince pies

Name: Traditional mince pies
Ingredients: 225 g plain flour; 100 g butter, cold, diced; 50 g icing sugar, sifted; 1 grated zest of 1 orange; 1 free-range egg yolk; 1-2 tbsp cold water; 1/2 jar of mincemeat; 1 free-range egg, beaten, for glazing

Keep it classic with some traditional mince pies. A recipe for traditional mince pies, which calls for a simple pastry recipe with a mincemeat filling.

Keep it classic with some traditional mince pies

A recipe for traditional mince pies, which calls for a simple pastry recipe with a mincemeat filling. Delicious.

For any bakeware you might need check out the ‘Baking‘ section on Debenhams.

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Servings

Ingredients

For the pastry

225 g plain flour
100 g butter, cold, diced
50 g icing sugar, sifted
1 grated zest of 1 orange
1 free-range egg yolk
1-2 tbsp cold water

For the filling

1/2 jar of mincemeat
1 free-range egg, beaten, for glazing

Instructions

To make the pastry, sift the plain flour into a large bowl and add the cold diced butter. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the sifted icing sugar and the orange zest to the mixture and mix until combined.

Make a well in the centre and add the egg yolk and a little water. Mix to combine until the pastry is just coming together, adding a little extra cold water if needed. Knead the pastry very lightly in the bowl, wrap well in clingfilm and chill in the fridge for 30 minutes.

Preheat the oven to 200 ̊C/Gas Mark 5. Grease the recesses of a 12-hole shallow muffin tray.

Once rested, roll out the pastry on a lightly floured work surface. Cut out 12 circles for the bases of the pies and 12 slightly smaller circles for the tops. Line each recess with a base circle and add a teaspoonful of mincemeat to each. Dampen the edge of the pastry base with a wet fingertip and add the tops, pressing together the edges of the pastry to seal.

Glaze each pie with egg wash and prick a steam hole in the top with a sharp knife. Bake in the oven for 15-18 minutes until golden brown.

Allow to cool in the tray for 5 minutes, before releasing and allowing to cool fully on a wire rack. Serve dusted with a little icing sugar.