Mince pies recipe for 4 - 8 people, takes only 22 mins; recipe has shortcrust pastry, plain flour, mincemeat and milk.
From-the-freezer mince pies
Course: Mince pies
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Milk: splash of milk, for glazing
- Plain Flour: little plain flour, for dusting
- Shortcrust Pastry: 500g pack sweet or dessert shortcrust pastry
- Mincemeat: about 300g/11oz mincemeat
Directions
- Roll out a little over half the pastry on a flour-dusted surface to about the thickness of a PS1 coin. Stamp out circles of pastry to line the holes of a 12-hole bun tin - an 8cm cutter should be about right. Re-roll the trimmings until all 12 holes are lined.
- Spoon a little mincemeat into each, then roll out the remaining pastry with a little more flour. Use a 6cm fluted or plain round cutter to cut out 12 lids. Top the mincemeat with the pastry lids, push around the edges to seal, then poke 1-2 small holes into each to allow steam to escape. Wrap the whole tray well in cling film.Will keep in the freezer for up to 3 months.
- To cook, heat oven to 200C/180C fan/ gas 6. Remove the mince pies from the freezer and brush the top of each with a little milk. Bake for 20-22 mins or until the pastry is golden and crisp and the filling piping hot.
