Tuesday, December 3, 2013


This recipe is from Rachel Allen's lovely book Bake, which always seems to have easy, no-nonsense recipes when I need them. I love mince pies and was staring at them in Tesco this morning but resisted in favour of making some with Juno. Kids and baking are a great match when Mammy's in great form. Not so much today, but we got there :) And the mince pies are delicious.


For the sweet shortcrust pastry:
200 g plain flour, sifted
1 tablespoon icing sugar
100 g chilled butter, cubed
1 medium egg, beaten
250 g mincemeat (c. half a jar)
1 egg, beaten
Icing sugar for dusting


* On a floured work surface, roll out the pastry to 3 mm thick.
* Cut 24 rounds with a 6 cm cutter,
* With a smaller cutter or heart/star cutter cut-out 24 lids. Re-roll the trimmings, if necessary.
* Line the holes of the cake tin with the larger pastry rounds. Fill each base with a teaspoon of mincemeat and top with one of the smaller rounds or hearts.
* Brush the tops of the mince pies with beaten egg.
* Bake in the oven for about 13 minutes until pale golden brown.
* Cool for 5 minutes before removing from the tin and transfer to a wire rack to cool.
* Dust with icing sugar to serve.