Mince Pies

Have Yeoself a Merry Christmas with our take on this festive classic! Perfect with our double cream…

750g plain flour
520g butter
2 eggs
250g caster sugar
1kg mincemeat
1 egg (for egg wash)
caster sugar to dust

Set the oven to 170C to pre-heat.
Rub the butter into the flour until it resembles breadcrumbs, then add the caster sugar before mixing well.
Add the eggs and mix until completely incorporated, then divide the pastry dough into blocks and wrap in cling film to rest for at least 30 minutes.
Roll out thinly and line the mince pie moulds. We use a Yorkshire Pudding type dish that is quite deep.
Fill with a generous dollop of the mincemeat then brush a bit of the egg wash around the top before covering the pies with discs of pastry the same size as the tops.
Make a small incision about 1 inch long in the top of each pie and then brush once more with the egg wash to cover the top before dusting with sugar.
Bake in the pre-heated oven for about 12- 15 minutes until golden brown all over.
Serve either warm or cold with a good helping of double cream.