Traditional christmas mince pie recipe

Traditional Christmas Mince Pie recipe

This article was published by: Matthew

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Ingredients

	For the almond pastry:
200 g	flour
30 g	almonds, ground
100 g	butter
50 g	icing sugar
	grated rind of 1 lemon
1 medium	egg, yolk only
3 tbsp	milk
	For the Filling:
300 g	mincemeat
	For brushing:
1 medium	egg, beaten

Instructions

Pastry:
Combine sifted flour and ground almonds in a bowl. Add the butter and rub in with fingertips.

Sift in the icing sugar, add the grated lemon rind and stir to mix.

Combine the egg yolk and milk and mix with a fork. Combine with the dry ingredients and mix until the ingredients are evenly wet.

Turn out the pastry onto a lightly floured worktop and knead until smooth. Allow the pastry to rest before 20 minutes before rolling.

Divide the dough into 2 parts and dust a work surface with flour. Roll out half the dough thinly on the dusted surface and cut it out into 12×7.5cm rounds with a cutter. Line a 12 hole tin with the pastry.

Filling:
Place a small tablespoons of the mincemeat in the centre of each.

Roll out the remaining dough thinly and cut out 12x6cm rounds with a cutter.

Brush around the edges of the pies with a little beaten egg and place the rounds on top, sealing the filling in.

Preheat an oven to 180°C. Brush the tops of the pies with a little beaten egg and sprinkle over some caster sugar. Place the pies in the oven and cook them for 12-15 minutes.

Remove the pies from the oven and allow them to cool for 5 minutes. Allow them to cool on a wire rack.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a