Grandma’s Mince Pies

Grandma's Mince Pies

by Sharon Maher on February 6, 2016

in Baking, Christmas, Entertaining

Grandma’s fruity mince pies are perfect for a Christmas buffet table and are so easy to make. So go on, impress you guest at Christmas with your home baking. Plus, I buy the essential mincemeat and spice it up.

Ingredients:

  • 1 jar Waitrose esssential mincemeat
  • 1 satsumas, juice and zest
  • 1 apple, finely grated
  • 1 lemon zest
  • 2 tablespoons of brandy
  • 350g plain flour
  • 75g butter
  • 75g lard
  • pinch of salt
  • For the top a little milk and icing sugar

Equipment:

You will need 2 x 12 tart trays, each individual tart being aproximately 6cm in size and two fluted  pastry cutters, 7.5 cm and 6 cm in size.

Method:

  1. Pre-heat the oven – 400°F, 200°C  or Gas 6
  2. Empty the mincemeat into a large bowl, mix in the juice and zest of the satsuma, grated lemon zest, brandy and grated apple.
  3. For the pastry sift the flour and salt into a mixing bowl and rub in the butter and lard until the mixture resembles fine crumbs. Keep giving the bowl a shake to get the large lumps to come to the top.

  4. Add just enough cold water to mix the dough into a ball, leaving the bowl completely clean.

  5. Pop the pastry ball in a polythene bag and refrigerate for 15-20  minutes.

  6. Lightly grease the trays.
  7. On a floured board roll out half of the pastry as thinly as possible and cut it into twenty four 7.5 cm discs. Then do the same with the other half of the pastry, this time using the 6 cm cutter.  Re-roll the left over pastry if you are short of discs.

  8. Line the tray with the larger pastry discs. Fill each tart with mincemeat. Dampen the edges of the smaller pastry discs with water and pop them on top to form lids, gently pressing the edges to seal the tarts.

  9. Brush each one with a little milk and make three small cuts in each top with a small knife.

  10. Bake near the top of the oven for 25-30 minutes until light golden brown.

  11. Leave to cool on a wire tray and finish off by sprinkling them with icing sugar.

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This post was written by...

– who has written 97 posts on Norah Sleep Living.

Sharon Maher is a wedding and party planner, event venue stylist and also writes the blogs Norah Sleep Wedding Style, Norah Sleep Living Style and My Wedding Marquee about weddings, food, fashion, style and things that inspire her in life. Find her on Facebook, Google+, Twitter, and Pinterest.

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