MINCE PIES
16 pies
For the pastry:
375g plain flour, 260g unsalted butter softened, 125g caster sugar, 1 large beaten egg
For the mincemeat: 1x 600g jar mincemeat, 2 satsumas segmented, 1 apple finely chopped, zest 1 lemon
Equipment needed: A greaseproof muffin tray, rolling pin, roll of clingfilm, 1x mixing bowl, pastry cutter
To make the pastry: Place 375g plain flour in a bowl and rub together the cubed butter until you have a breadcrumb consistency; now a caster sugar and the beaten egg. Tip onto a lightly floured surface and kneed until you have a dough; wrap in cling-film and chill in the fridge for 10 minutes.
Set to work on the filling; place the mincemeat into a bowl, add the segmented satsumas, the apple, and zest of a lemon; mix well and set aside.
Sandwich the dough between two sheets of cling film and roll until you have the thickness of a 50p coin. Using a round cutter (about 10cm) cut out 16 bases and place them into muffin trays making sure the entire muffin hole is covered. Put 11/2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
Roll out the remaining pastry, cut 16 shapes (could be stars with a cutter) place on top of each pie, glaze with eggwash, sprinkle with a little caster sugar and back in an oven at 160oc for 15-20 minutes or until golden.
