Cooking · lifestyle

Shortcrust Pastry Mince Pie Recipe

Hey lovelies,

I’ve never really loved mince pies until I tried one from work (I work in a bakery). I was instantly in love and think I ate my body weight in them until January came around and we stopped making them. I figured this year, as I have a lot of free time being on maternity leave, I would bake my own! I wanted to try this last year but never had chance. I didn’t want to cheat and buy ready made pastry, as I found out that shortcrust pastry is actually really easy to make.

Now for my first attempt, I did overfill my mince pies a little and they did spill over and burn a little. But I learnt from my mistake and thought I’d share the recipe with you guys.

Equipment

A rolling pin

Weighing scales

A round cookie cutter and smaller star shaped cutter

A tart baking tray

A pastry brush

Ingredients

300g plain flour

150g butter (I like to use Stork when baking)

50g icing sugar

Jar of mince meat

1 egg

Method

Put the flour, butter and icing sugar in a bowl and rub together until it forms into a breadcrumb like texture

Using your hands, bind the mixture together until it’s like a dough consistency, if you’re struggling, try adding 1 or 2 tablespoons of water (but try and avoid it if you can for the shortest pastry!)

Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm.

You can lightly grease the tart baking tray whilst the pastry is chilling.

Once they’re done in the fridge, dust the work surface and rolling pin with flour and roll out the pastry until it is around 5mm thick.

Using a circle pastry cutter cut out 24 bases, put them into the tray and fill each one with 1 tablespoon of mince meat.

Re-roll the pastry to cut your star shaped lids and then place on top of the mince meat. Chill for 20 mins while you heat oven to 190C/fan 170C/gas 5.

(Can be frozen for up to 1 month at this point).

Glaze each pie with a beaten egg and then bake in the oven for 15-20 minutes or until golden and crisp.

Leave to cool for a few minutes before removing them from the tray and lightly dust with icing sugar before serving.

Like I said above, mine are a little messy and a little overdone, as I did get distracted whilst they were in the oven and did overfill them slightly. Oops! They taste absolutely delicious still though! Plus, you can store these in an airtight container for up to 1 week!

If you want to make jam or lemon curd tarts, you can do so easily. Just follow the same recipe but instead of using mince meat use any flavoured jam or lemon curd. I made us some lemon curd tarts as they’re my fave!

Let me know if you give this a go!

Thanks for reading,

Love Charlie x

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