How To Make Mince Pies | Good Housekeeping UK
- 5 years ago
Watch our video to find out how to make mince pies from scratch
Ingredients:
350g (12oz) plain flour
1/4 tsp salt
150g (5oz) butter, chilled and cubed
400g (14oz) mincemeat
Milk or beaten egg, to brush
Icing sugar
1. Sift flour and a pinch of salt into a mixing bowl. Add butter and rub in using fingertips until mixture resembles fine breadcrumbs.
2. Add about 5½-6tbsp cold water to bring the mixture to soft dough. Add a drop more water if the mixture feels dry.
3. Shape dough into a disc, wrap in cling film and leave to rest in the fridge for 20-30min.
4. Halve dough and wrap one half back in cling film. Lightly flour work surface. Press top of the dough with a rolling pin to flatten slightly, making quarter turns to keep it even. Roll out until 3mm thick. Stamp out rounds using a 7.5cm (3in) pastry cutter. Re-roll trimmings if necessary.
5. Roll out the other half of the pastry in the same way and stamp out rounds using the 6cm (2½in) pastry cutter.
6. Line bun tin with larger rounds of dough. Spoon a heaped tsp of mincemeat filling into each hole. Dampen the edges of the smaller rounds of pastry with water and use them to top the pies, pressing lightly to seal the edges.
7. Snip the top of each mince pie using scissors, to allow steam to escape when cooking. Brush each mince pie with milk or a little beaten egg. Chill for about 30min to firm-up the pastry.
8. Bake at 180°C (160°C fan) mark 4 for 25-30min until lightly golden. Carefully remove from the tin then cool on a wire rack and dust with icing sugar to serve.
Full recipe here:
http://bit.ly/2cZ9XJ1
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC
Ingredients:
350g (12oz) plain flour
1/4 tsp salt
150g (5oz) butter, chilled and cubed
400g (14oz) mincemeat
Milk or beaten egg, to brush
Icing sugar
1. Sift flour and a pinch of salt into a mixing bowl. Add butter and rub in using fingertips until mixture resembles fine breadcrumbs.
2. Add about 5½-6tbsp cold water to bring the mixture to soft dough. Add a drop more water if the mixture feels dry.
3. Shape dough into a disc, wrap in cling film and leave to rest in the fridge for 20-30min.
4. Halve dough and wrap one half back in cling film. Lightly flour work surface. Press top of the dough with a rolling pin to flatten slightly, making quarter turns to keep it even. Roll out until 3mm thick. Stamp out rounds using a 7.5cm (3in) pastry cutter. Re-roll trimmings if necessary.
5. Roll out the other half of the pastry in the same way and stamp out rounds using the 6cm (2½in) pastry cutter.
6. Line bun tin with larger rounds of dough. Spoon a heaped tsp of mincemeat filling into each hole. Dampen the edges of the smaller rounds of pastry with water and use them to top the pies, pressing lightly to seal the edges.
7. Snip the top of each mince pie using scissors, to allow steam to escape when cooking. Brush each mince pie with milk or a little beaten egg. Chill for about 30min to firm-up the pastry.
8. Bake at 180°C (160°C fan) mark 4 for 25-30min until lightly golden. Carefully remove from the tin then cool on a wire rack and dust with icing sugar to serve.
Full recipe here:
http://bit.ly/2cZ9XJ1
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC