Forget that cardboard-like pastry and slightly too chewy round the edges mincemeat, you can now make mince pies like a pro, with this easy recipe from Head Chef of our Stable Door Café, Paul Plumbley!
Paul says: “Here’s some festive fruity treats from The Stable Door! Happy Christmas everyone – from all of us, stay safe and eat well.”
- 200g plain flour
- 1tsp mixed spice
- 100g butter, cubed
- 1 large beaten egg
Filling and topping
- 180g mincemeat (about 12 tsp)
- 150g unsalted butter
- 150g plain flour
- 30g cornflour
- 30g icing sugar, plus extra to dust at the end
- Put all the pastry ingredients in a food processor and pulse together until a dough starts to form.
- Tip the mixture onto your work surface and bring it together with your hands to form a soft dough.
- Wrap in cling film and put the dough in the fridge to rest for 1 hour.
- For the Viennese topping, beat the butter until it’s very soft and starting to cream, add the cornflour, flour and icing sugar until you have a smooth paste. Then pop it in a pipping bag with a large star nozzle.
- Roll out the pastry on a lightly floured work surface, roll this as thinly as you can, then cut circles out to fit the size of the mince pie tin you are using. This will usually make 12 small pies. Lightly grease the pie tin and gently place the circles in the tin and gently mould into the holes.
- Fill each pie with 1 tsp of mincemeat, then pipe a neat swirl on top of each pie.
- Chill again for another 30 minutes.
- Pre-heat the oven to 165c then bake for 20-25 minutes until lightly brown.
- Dust with the remaining icing sugar.