It wouldn’t be Christmas without a recipe for mince pies! I wanted to do something a little different so I’ve used a lovely crumbly pastry, made from plain and granary flour, as well as a little lemon rind to add some more flavour.
The mincemeat’s been given a little kick with the addition of some rum (no complaints there, right?). I think you’d do just as well to use brandy if you don’t have any.
The recipe requires a deeper tin from what you might normally use. A 12 holed muffin tin is perfect, but if you don’t have one a regular patty tin is fine, you just won’t need so much filling – 300g would be fine and you’d then be able to make 18 mince pies. Enjoy!
Makes 12 deep pies
- 600g mincemeat
- 4-5tbsp rum
- 250g plain flour
- 100g granary\mixed grain flour
- 225g cold butter, cubed
- rind of one lemon
- pinch of salt
- 1 egg, beaten
Pre-heat your oven to 200°C.
Mix the mincemeat and rum together and allow to sit while you make the pastry.
Place the flour in a large mixing bowl. Rub in the cubes of butter with your fingertips until there’s no large lumps left. Add the lemon rind and salt then squeeze the pastry into a ball. If it’s too crumbly add 1-2 teaspoons of water.
Make 12 large walnut sized pieces of pastry and press into each hole of your tin. Use your thumb and fingers to evenly line each hole, so the pastry is just below the top edge.
Fill each pastry case with a spoonful of mincemeat, until it’s all used up. Divide the remaining pastry into 12 smaller balls, then flatten into round disc shapes with your fingers. Place on top of the mincemeat and press the edges down to make a seal.
Brush the tops with beaten egg then place in the oven for 20-25 minutes. Once cooked and golden brown on top, remove from the oven and allow to cool a little before removing from the tin.
To serve dust with a little icing sugar. You could also enjoy with a little cream!
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These have just won “best mince pie” in the office I work in, so they must be good!
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