Want to magically transform yourself into a domestic goddess overnight and fill your home with the smell of home baking this Christmas? Then you’ll love today’s post. These cute bite-sized mince pies are unbelievably easy and surprisingly quick to make. I’m not actually a fan of mince pies myself, but I love to bake at this time of year and everyone seems to really love these tiny treats. Plus, let’s face it, if you’re skint this Christmas they look lovely wrapped in a clear cellophane bag tied with lots of red ribbon alongside a cheep bottle of bubbly if you’re struggling with gifts this year.
I adapted this from Mary Berry’s Cranberry Mince Pie recipe available from Stylist Magazine online here. I am not in the slightest bit insinuating that I know more about mince pies than the nations Queen of baking, it’s just that I didn’t have access to the same ingredients or kitchen gadgets as her majesty, so I had to improvise just a bit…
“Step 1: Measure the flour (plain 175g), butter (75g), icing sugar (25g) and grated orange into a food processor and process until it resembles breadcrumbs. Add one egg and pulse until the dough starts to form a ball. Knead lightly on a floured board.”
I don’t have a food processor so I simply sieved the flour and icing sugar, then added the orange rind and then used my fingers to rub in cubed unsalted Lurpak.
“Step 2: Preheat the oven to 200°C/fan 180°C/Gas 6. Roll the pastry out thinly on a lightly floured surface and cut out 18 rounds using a 7.5cm (3in) fluted cutter. Use these to line 18 holes of two 12-hole bun tins. Place a small spoon of cranberry jam in each pastry case and then a spoon of mincemeat (350g).”
I have to admit, I never measure my cutters to make sure they’re correct. All I know is that I used my third largest scone cutter, my mini bun tin from Asda and some Lurpak on a piece of kitchen towel to line the tin, and all three did the trick. I also left out the cranberry jam step as I couldn’t find any. I managed to get 24 mini pies from this dough.
“Step 3: Re-roll the pastry trimmings and cut out 18 stars using a 4.5-5cm star cutter. Put a star on top of the mincemeat, and brush with the egg.”
“Step 4: Bake for 12-15 minutes or until golden. Allow to cool. Dust with icing sugar before serving.”
I baked mine for 12 minutes and they were perfect – no soggy bottoms here! I read that these can be frozen for up to 3 months so I might make another batch of these and give that a go too. Honestly, they are so easy and actually fun to make, especially if you own a food processor. Just don’t forget the final step…
Step 5: Eat whilst listening to Michael Buble and serve with a very large glass of wine.
