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.
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)
- 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
Sweet Almond Pastry
180°C, Fan 160°C, 350°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.