You can never have too many mince pies at this time of year and if you make a large batch they freeze really well and can be thawed and warmed through as and when needed. The following recipe is from an old cookery book by Katie Stewart; the pastry works well and I particularly love the addition of ground almonds.
Recipe makes approximately 24 mincepies.
How to make your festive mince pies
300g plain flour
30g ground almonds
170g unsalted butter
80g castor sugar
Grated zest of ½ a lemon (unwaxed)
1 egg yolk
3 tablespoons of milk
For the filling: your choice of good quality mincemeat
Sift the flour into a mixing basin and add the ground almonds.
Add the butter, cut into small pieces and rub into the mixture evenly.
Add the sugar and grated lemon zest. Lightly mix the egg yolk and milk and stir into the dry ingredients.
Mix to a fairly firm dough, turn out onto a lightly floured board and knead until smooth. Chill for 30 minutes before using.
Roll out the pastry on a lightly floured work surface and using pastry cutters stamp out approximately forty-eight circles of pastry. Place twenty-four in lightly greased tartlet tins (prepare in batches if necessary) and put a teaspoon of mincemeat in the centre of each pastry circle, taking care not to overfill the pies.
Damp the edges of the pastry with milk and cover each one with a pastry top. Seal the edges really well to prevent the mincemeat oozing out while cooking. Make a slit in each pastry top with a sharp knife and brush the tops with a little milk.
Place in the centre of a hot oven (200°C or Gas mark 6) and bake for 15 – 20 minutes until golden brown.
Dust with icing sugar and serve hot
Sarah Johnstone used to work at Permaculture Magazine and regularly brought in delicious foodie treats in to work to keep us all going!
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