We always make our first mince pies on the 19th of November each year as it was my Great Grandpa’s birthday and mince pies were his favourite so we like to keep up that tradition, I absolutely love it. Also the aroma around the kitchen whilst they bake is amaaaazing. The Christmas music makes its first appearance too, it’s then here to stay!
They’re so simple – the perfect festive treat!
For the pastry:
12oz of self-raising flour
5oz of lard
2oz of butter
3/4 – 1 cup of water
✽ If you’d prefer a more buttery pastry – you can use 7oz of butter.
Method:
1) Sieve the flour in to a mixing bowl.
2) Add the lard and butter – rub the mixture together until it resembles breadcrumbs.
3) Then add a little water at a time until it binds together – use a knife to mix. You might have to use your hands towards the end to make it in to a ball.
4) Chill for at least 15 minutes.
The Filling:
✽ 1 large jar of mince meat
Preheat the oven to 190°C/Gas mark 5
To make:
1) Once the pastry has chilled, half it and roll out the first half on a floured surface until you’re happy with the thickness – it’s up to you, all mine turn out different! Using a cookie cutter – cut out circles to fill cupcake trays. I used an 8cm cookie cutter for the bases.
2) Put teaspoons of mince meat in to each of the pastry cases.
3) Roll out the other half – with any left over from the first half too – and use this to make the lids. You can either use a slightly smaller cookie cutter (6cm) or a shape of your choice. I like stars
4) Make sure you had a little cup of water ready so you can lightly wet the edges of the bases, this will help your lids to seal better.
5) Bake in the oven for 20 minutes until golden. Remove from the cupcake trays on to cooling racks.
✽ Dust with icing sugar before serving. For a little twist, add some cinnamon with the icing sugar.
YUM!
With a Hint of Lemon 