The Blue House Mince Pies

Mince pies are the ultimate Christmas staple. The sweet, fruity mincemeat with all of those wonderful festive spices, encased in icing-covered crumbly, buttery pastry.. is festive food heaven. I make my own Mincemeat but shop bought is quite acceptable with a few additives. I also make my own sweet crust but shop bought pre rolled pastry works just as well...but tastes slightly different

Pie crust dough (enough for two crusts) or
Homemade using the following recipe:

2 1/2 cups / 350g plain flour
Pinch of salt
1 cup /225g butter, diced
tsp sugar
1 whole egg
Cold Water

1 jar of homemade mincemeat  (see recipe)
or: 1 jar of good quality shop bought mincemeat plus

1 apple, finely diced

1 orange, juice and zest

• Heat the oven to 400°F/200°C/Gas 6
• Place the flour, butter and salt into a large bowl.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs
• Stir in sugar,
• Add the egg to the mixture and using a knife stir, 
• Add cold water a teaspoon at a time until the mixture binds together.
• Roll in cling film and chill in the fridge for at least 30 minutes
• Meanwhile add orange juice, zest and apple to shop bought mincemeat and stir well
• Choose a muffin or bun tin for the size of the pie you want.
• Dust a work surface lightly with a little flour 
• Roll out two-thirds of the pastry to 1/8"/3mm thick.
• Cut circles to line the cups of your tin.
• Fill the pastry lined tins 2/3 full with mincemeat.
• Roll out the remaining pastry to the same thickness 
• Cut smaller circles or stars to fit as lids, make a crumble topping or make a lattice with pastry scraps to be decorative.
• Lightly brush the tops with milk or an egg wash.
• Bake in the preheated oven for 20 mins or until golden brown.
• Remove from the oven and sprinkle with the icing sugar.

Recipe: The Blue House Christmas Kitchen