Classic mince pies
Make this comforting, traditional Christmas treat with our easy recipe. Recipe and image courtesy of Doves Farm, dovesfarm.co.uk
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Serves: 12
Ingredients
- 150g Doves Farm Organic Plain White Flour (plus extra to dust)
- 100g Butter (cubed, plus extra to grease)
- 50g Caster sugar
- 150g Mincemeat
- Icing sugar (for dusting)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Put the flour into a mixing bowl and add the butter cubes. Work the butter cubes into the flour, using a fork or pastry blender, until it resembles breadcrumbs. Stir in the caster sugar.
Step 2
Sprinkle 3-4 tbsp cold water over the flour and stir to bring together into a soft ball of dough. Cover and leave for 10 minutes. Grease a 12-hole tart tray.
Step 3
Dust the work surface with flour and roll out the pastry until about 1.5mm thick. Cut out 12 circles from the dough, 2cm larger than the holes of the tart tray. Put into the tray and brush the edges of the pastry with water.
Step 4
Put 1 tsp of mincemeat in the centre of each tart. Roll out the remaining pastry to the same thickness as before and cut out 12 more circles the same size as the tart tin. Place the pastry lids onto the tarts and press the edges together, crimping with a fork. Use a knife or scissors to make a hole in each pie to allow steam to escape. Bake for 25-30 minutes until golden brown. Dust with icing sugar before serving. Tip: Try pressing hazelnuts into the pastry lids before baking, for a crunchy topping.
