Saturday, 23 January 2016

One last batch of Mince pies

Making Mince Pies on a lovely afternoon.

My cousin always eats a mince pie every day over the Festive season to bring good luck for the year ahead, sort of like 'a mince pie a day keeps the doctor away.'  So I follow her example. Then for the rest of the year, no mince pies until December. Today though I noticed an opened jar of mincemeat in the fridge and thought no way could that keep fresh for another eleven months, so just the thing to do on a cold January afternoon is to make one last batch of mince pies.
 Just for a change I tried a different type of pastry and it gave them a new year flavour.

January Mince pies

200g plain flour
25g cornflour
25g icing sugar
pinch of salt
150g butter, cubed
1 egg yolk
1 - 2 tbsps. cold water
milk for brushing

Heat the oven to 170 c
Sieve the plain flour, cornflour, salt and icing sugar into a large mixing bowl and add the butter cut in cubes. Gently rub in the butter using your finger tips until the mixture resembles fine bread crumbs.
Add the egg yolk and the cold water and mix together quickly using a cold knife. Flour your hands and form a ball.
Sprinkle some flour on the table and then gently roll out the dough to 3mm thick and then cut out 12 circles and 12 star shapes using a pastry cutter.
Butter a tartlet tray and then line them with a round shape.
Put a teaspoon of mince meat into each pastry case.
Brush the edges with milk and top with a star shape.
Brush with more milk and then bake for 15 - 20 minutes until golden brown.
remove from the oven and let cool for about ten minutes and then using a knife gently ease them out of the tartlet tray and cool on a wire rack.
Dust with icing sugar to serve.

Just the thing for a cold winter afternoon.
Everything at the ready

Rolling out the pastry is always fun

Cooling down while the waters boiling for the tea

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