Mini Mince Pies
This is a great mince pie recipe to make for your family at Christmas time
Posted: 1 December 2008
The mince pie first appeared in the Middle Ages. Back then it contained actual minced meat – such as mutton – in a large manger-shaped pie that represented baby Jesus’s cradle. However, Oliver Cromwell deemed Christmas gluttonous, so he banned mince pies along with other traditions. Thankfully, King Charles II reintroduced them when he succeeded the throne. This modern-day recipe tastes better if made the day before.
Makes 24 mini mince pies
100g (31/2oz) unsalted butter, chilled
150g (51/2oz) plain flour
A pinch of salt
1 tbsp caster sugar
1 tbsp rose water
1 tbsp chilled water
200g (7oz) jar good quality mincemeat
1 tbsp icing sugar
Cut the butter into cubes, put it into a food processor with the flour and salt and, using the cutting blade, blitz until the mixture resembles fine breadcrumbs. Mix in the sugar. Add the rose water, a little at a time, and pulse until it forms a ball. Dust with flour and shape into a thick disc. Cover with cling film and chill for an hour.
Allow the pastry to come back to room temperature. Preheat the oven to 220°C/425°F/Gas Mark 7. Butter 2x12-cup mini muffin trays. Flour your rolling pin and board, and roll the pastry as thinly as you can. Cut into circular shapes with a diameter of about 61/2cm. Push the discs into the muffin cups and put a teaspoon of mincemeat into each one. Cut tops in the shape of stars, hearts or discs and bake for 15 minutes. Allow the pies to cool slightly and sprinkle with icing sugar.
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