Mince Pies and Mince Tarts

Mince Pies and Mince Tarts

Baking treats with loved ones is a great way to get everyone involved in the kitchen this Christmas. Whether you choose to make open mince tarts or add a pastry lid for mince pies, these traditional home baked treats compliment seasonal goodwill. If you don’t have plain or fluted cookie cutters, you could use a glass or cup to cut out the pastry circles.

Prep time: 45 mins Bake time: mince pies 25-30 mins and mince tarts 20-25 mins Makes: 18 mince pies or 24 mince tarts
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Ingredients

SWEET ALMOND PASTRY

  • 150g Wessex Mill Plain White Flour
  • 25g ground almonds
  • 50g icing sugar
  • 75g butter
  • 1 tsp grated orange rind
  • 1 egg
  • plus butter, for baking tray
  • plus flour, for dusting

FILLING AND TOPPING

  • 75g mincemeat
  • 1 egg
  • 1 tsp demerara sugar (optional)

Equipment

  • 2 x 12-hole tart tins
  • 1 x mixing bowl
  • 1 x rolling pin
  • 1 x 75mm/3" round cookie cutter
  • 1 x 50mm/2" round cookie cutter for pie tops

Method

Sweet Almond Pastry

180Β°C, Fan 160Β°C, 350Β°F, Gas 4

  • Measure the flour, almonds and sugar into a mixing bowl.

  • Chop the butter into small cubes, add them to the bowl and using a fork or your fingertips rub everything together until it looks like breadcrumbs.

  • Finely grate the orange rind to the bowl, break the egg in and mix everything together until the dough comes together.

  • Cover the dough and place in the fridge for half an hour to rest.

  • Continue as per the recipe or wrap and freeze for another day.

Filling and Topping Mince Pies and Tarts

  • Preheat the oven and rub some butter around the inside of 2 x 12-hole tart tins.

  • Dust the work surface and rolling pin with flour to prevent the dough from sticking.

  • Put the dough on the work surface, dust with flour and roll it out until 3mm/⅛” inch thick.

  • Press a 75mm/3” inch round cookie cutter into the dough and transfer the circles to the holes of the tart tin. Mend any smaller breakages in the pastry by pinching it together.

  • Gather left over pastry into a ball and roll it out again until 3mm/⅛” inch thick.

  • Cut more 75mm/3” inch rounds or, for mince pies, press a 50mm2” inch round cookie cutter into the dough for the pie tops and press the prongs of a fork into the pastry to allow the steam to escape during cooking.

  • Break the egg into a small bowl, beat well and brush around the edges of the pastry.

  • Put a teaspoon of mincemeat into the centre of each pastry circle, taking care not to over fill.

  • If making mince pies lift the 50mm/2” inch circles over the mincemeat. Brush the tops with beaten egg and sprinkle each with a pinch of sugar.

  • Bake mince tarts for 20-25 minutes or mince pies for 25-30 minutes.

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