For a real treat this festive season make a batch of these moreish mince pies in advance – gently warm in the oven for your visitors and serve with a cup of spiced tea or perhaps a glass of mulled wine!
- 230g Marriage’s Finest Plain flour
- 160g unsalted butter, diced
- 60g caster or icing sugar
- 2 medium egg yolks
- 1 jar mincemeat (400g)
- Caster or icing sugar for sprinkling
- Plain or fluted round cutters, 8cm and 6cm, and a mince pie tray
- Make the pastry by placing the flour and diced butter in a bowl and rubbing the butter in, so that the mixture resembles fine crumbs.
- Add the sugar and egg yolk and mix together to form a soft but not sticky dough. If there are dry crumbs, add a teaspoon of water at a time until the dough holds together.
- Wrap the dough in cling film and chill for 15-20 minutes.
- Heat the oven to 180C/350F/ Gas 4.
- Roll out the chilled pastry on a floured work surface to about 4mm thick.
- Cut out 12 rounds using the larger round cutter and 12 rounds with the smaller cutter, re-rolling the trimmings as necessary.
- Line the tin with the large pastry rounds and fill with 1 ½ teaspoons of mincemeat.
- Dampen the edges of the pastry cases using a pastry brush dipped in cold water. Cover with the smaller rounds and press them lightly to form lids.
- Make a small hole in the top of each pie with a skewer or scissors.
- Bake for 20 to 25 minutes until golden.
- Dust with icing sugar straight away. Cool on a wire rack before serving.
Baking tip: Mince pies can be frozen before or after baking, and are best eaten gently warmed.