Festive Mince Pies
At this time of the year there is nothing better than a home baked “sweet” mince pie, a very traditional morsel delicious with a cup of coffee or tea.
As with many British pastry bakes, there is always a story and for the mince pie its origins are very interesting.
The true ingredients of this 13th century delight, is quite different from the sugary delights we eat today. Originally they would include rabbit, pigeon, partridge, hare and pheasant, as well as the dried fruits and spices. The reason for this was to preserve the meat, which was always a challenge in those days, and so combining such meats with dried fruits and spices became another way to preserve, other than by salting or smoking.
Due to the richness of the ingredients these Christmas Pye’s as they were called became fashionable amongst those who could afford the ingredients, and with the introduction of sugar heavily into the diet in the 18th Century, the Christmas Pye moved away from meat to just purely dried fruits with spices, and became the mince pie we love and cherish today.
These delicious festive delights are very much a part what makes this time of the year so special, and remember, it is always lucky to make a wish on the first mince pie of the season you eat.
By the way, if you wish to make your own mincemeat, then follow this recipe Fat Free Homemade Mincemeat
Ingredients
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Pastry:
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185g plain flour- sieved
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90g butter- chilled and cut into cubes
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30g caster sugar
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1 egg yolk
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2 tbsp cold water- or 1-2 more if required
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Pastry Glaze:
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1 whole egg- beaten mixed with 1 tbsp of cold water and a pinch of salt
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Mincemeat Filling:
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411g jar of commercially prepared mincemeat- or homemade
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Dusting:
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1 tbsp icing sugar- sifted
Instructions
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Prepare pastry:
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01 Mix the flour and butter in a food processor or by hand i.e rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. Now add the sugar, mix briefly and then add the egg and water. Mix until the dough just holds together. Shape into a round even ball, place in a plastic bag and chill in the fridge 10 minutes.
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Assemble the mince pies:
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02 Roll out pastry thinly. Using a pastry cutter, cut the bases to the mince pies and line.
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03 Fill each mince pie with a teaspoon of the commercially bought mincemeat.
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04 Top each little tart with either a smaller circle of pastry or shape of choice (I often use a plain fluted cutter for the base of the tarts and top with a star shape).
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05 Brush with beaten egg, a sprinkling of sugar (optional) and bake in oven until golden, approximately 25-30 minutes.
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06 Serve warm or cold, as if eaten too hot, these small tartlets can take the roof of your mouth when eaten straight out of the oven!
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07 Dust with icing sugar before serving as they look then, so pretty and festive!
Notes
Best to always use non stick tart baking tray/s as these little darlings ooze mincemeat and can be very difficult to remove from the tin. Always allow to cool before attempting to remove from the tins, and I recommend to have a flat baking tin in the oven first, heating up and when hot then place the assembled mince pies tray on top for baking.
