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Homemade shortcrust mince pies

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Ingredients

Adjust Servings:
500 g Shortcrust pastry will vary depending on size on tart tin!
575 g Mincemeat will vary depending on size on tart tin!
to seal Egg
to wash Milk
to dust Icing sugar

Homemade shortcrust mince pies

Cuisine:
    • Serves 12
    • Medium

    Ingredients

    Directions

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    Homemade shortcrust mince pies

    Homemade shortcrust mince pies are ideal on Winter nights and go well with brandy butter.  It was a meat pie with spices and dried fruits served during the Christmas season.  You can trace the ingredients to the Middle East where you still find fruits cooked with meat and spices.  Beef suet replaced the meat, and sweetened with sugar during the Victorian era.  You can read more on this topic on the Wikipedia page.  I find that a warm mince pie goes very well with some brandy butter.

    As a child I remember helping my grandmother and mother and it brings back fond memories.  I have a few other mince pie recipes I will make over the next six weeks.  This recipe calls for a 12 hole tart tin, I ended up using a nine hole tin and another tin.

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    Steps

    1
    Done

    Preparation

    Lightly grease a 12 tart tin with butter.
    Roll the pastry out on a floured work surface until it is rectangular and the thickness of a pound coin.
    Keep one third for the lids, and use the remaining two thirds to form the tarts.

    2
    Done

    Using a 10 cm biscuit/pastry cutter, cut 12 rounds and press them into the tart tin.
    Prick lightly with a fork and then refrigerate for 30 minutes.
    Preheat oven to 200 C / 392 F / Gas mark 6

    3
    Done

    Remove the tin and place about one tablespoon of the mincemeat into each tart case.
    Cut suitably sized rounds or festive shapes from the remaining 1/3 of the pastry and add to the tart.
    Press any pastry lids together where it meets the pastry of the case and use a bit of water or beaten egg to hold in place.
    If you made rounds, then pierce a hole in the centre to allow steam to escape.

    4
    Done
    20 minutes

    Baking

    Glaze with lightly beaten egg or use a milk wash.
    Place tart tray into the centre of the preheated oven.
    Keep an eye on them and remove when they are lightly browned and crisp - this should be around 20 minutes, however ovens differ!

    5
    Done

    Remove from the tray after five minutes and leave to stand until cool.
    Dust with icing sugar before serving.

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