Tue, 6 December 2016
Pastry
225g/8oz Odlums Cream Plain Flour
125g/4oz Shamrock Golden Caster Sugar
100g Packet Shamrock Ground Almonds
125g/4oz Butter or Margarine (room temperature)
1 Egg (beaten)
A little water, if necessary
Filling
450g/1lb Jar Mincemeat
Dusting
Icing sugar
Method
1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease patty/bun tins.
2. Put flour, sugar and ground almonds into a mixing bowl and mix well together.
3. Rub butter or margarine through the dry ingredients. Add the egg and water, if required and mix to a soft dough.
4. Turn onto a lightly floured board and gently knead.
5. Cover with cling film and keep in fridge until ready to use. The pastry will keep for about three days.
6. Roll pastry on a floured board and cut rounds with a cutter to fit greased bun/patty tins. Put a teaspoon of mincemeat in each and cut a 'lid' from remaining pastry to put on top.
7. Bake for about 15 minutes or until golden brown.
8. Dust with icing sugar.
Freezing Tips:
1. Pastry:
When made wrap in cling film and keep in fridge for up to 3 days.
2. Uncooked Mince Pies
Wrap the baking bun/patty tin with the uncooked Mince Pies in cling film and freeze. When frozen remove the Mince Pies from the tin and return to the freezer wrapped in a plastic bag. Will keep for up to 6 months.
3. Cooked Mince Pies
These will keep in the freezer up to 3 months wrapped in a plastic bag.
