Buttery Mince Pies
These crumbly, buttery mince pies are delicious made with my recipe for mincemeat.
Prep Time1 hr
Cook Time30 mins
Cooling Time30 mins
Total Time1 hr 30 mins
Servings: 20 Pies
- 350 gram Mincemeat
- 500 gram quality Plain flour sifted
- 225 gram unsalted Jersey Butter at room temperature
- 175 gram Caster Sugar
- 2 whole free-range Eggs
- 1/2 teaspoon Salt
- Milk to glaze
- Icing Sugar
In a large mixing bowl cream butter, sugar and salt. Add the eggs, one at a time, and beat in until thoroughly incorporated. Add the sifted flour and mix gently until the sable dough comes together.
Carefully wrap in clingfilm and place in the refrigerator to chill for at least a couple of hours.
Pre-heat the oven to 180 C / 350 F / Gas Mark 4, and lightly butter a twelve hole baking tray.
Thinly roll out the pastry on a floured surface. Cut out twelve circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
Cut out another twelve slightly smaller stars and place on top of the mincemeat then brush lightly with milk. Chill in the refridgerator for around thirty minutes.
Place the mince pies in the centre of the oven and bake for twenty to twenty-five minutes until golden brown. Remove to a wire rack and serve warm dusted with icing sugar.