Shortcrust Pastry Mince Pies (with brandy butter)Course: Cakes, Bakes and PastriesCuisine: BritishDifficulty: Easy
Christmas isn’t Christmas without delicious mince pies, served with Brandy Butter.
What You Will Need
12 hole muffin tray
9cm Round Pastry Cutter
7cm Round Pastry Cutter
225 g cold butter chopped
350 g plain flour
100 g icing sugar plus extra for dusting
2 lge Egg 1 for the pastry and 1 for the egg wash
410 g jar mincemeat or Make Your Own
2 tbsp Brandy
50 g Flaked Almonds
- For the Pastry
- Sift the flour into a large bowl, add the icing sugar and cold diced butter
- Using your fingertips, rub the butter into the dry ingredients until it forms breadcrumbs
- Once your mixture is the consistency of breadcrumbs, add 1 egg into the mixture and then bring the mixture together with your hands to form a soft dough, add a splash of cold water if the mixture is a bit dry.
- Bring the pastry together as quickly as possible to avoid over-handling. (Always use cold hands, running your hands under cold water before you start will help)
- Form the pastry into a flattish disc, wrap it in cling film and place in the refrigerator to chill for about half an hour.
- For the Filling
- Turn the Mincemeat from the jar into a large enough bowl.
- Place the flaked almonds on a clean work surface and cover with a clean tea towel. Taking a rolling pin roll the almonds to break them up into much smaller pieces,
- Place the almonds and brandy into the mincemeat bowl and mix well
- Let’s make the pies
- Lightly grease your muffin tins with butter.
- Roll out the pastry to about 3mm (thickness of a £1 coin)
- Cut out 12 circles using a 9cm round pastry cutter and place them over the opening of the muffin tray.
- Using a spare piece of pastry rolled into a small ball gently push down from the centre of the circle into the mould of the tin, patting around so that the pastry is neatly masking the muffin mould. Be careful not to tear the pastry.
- Fill each pie to just below the top of the pastry casing with a generous amount of mincemeat.
- Cut out 12 smaller circles using a 7cm round pastry cutter, brush the tops of the filled cases with a little water and place onto the top of each pie. Gently press around the edges to seal the lid to the base of the pie.
- Using a sharp knife, cut a slit in the top of each pie
- Using the 2nd egg and a splash of milk make up some egg wash and brush the top of each pie
- Place the pies back in the refrigerator for about 20 minutes.
- In the meantime, Preheat the oven to 200ºC/180ºC fan/400°F/Gas mark 6
- Bake the pies for 18/20 minutes, until the pastry is a golden brown.
- Once cooked, leave to cool in the tin for about 10 minutes and then remove them from the tin and place on a wire rack to cool, or serve immediately while still warm, with some brandy butter. (See notes) or creme anglaise
- To make the brandy butter:
- 260 g unsalted butter, softened
- 220 g icing sugar, sifted
- 4 tbsp Brandy A Squeeze of lemon juice
- Place the softened butter in a good-sized bowl and cream together with the icing sugar. When the butter and sugar are nicely creamed together add the Brandy and a squeeze of lemon juice and mix well. Cover and place in the fridge to firm up.