Christmas with Stanley - Mince Pies
You can freeze your Mince pies up to a month before Christmas. This gives you time to do other things around Christmas.
The gentle heat that radiates from your Stanley creates a wonderfully warm and welcoming environment in your kitchen, and, as you begin your preparations for Christmas, the aromas of your festive baking along with this warmth could mean you often end up with more guests at your table than you bargained for!
- 225g butter
- 350g plain flour
- 100g golden caster sugar
- 280g mincemeat, shop bought or home made
- 1 small egg , beaten
- icing sugar , to dust
Makes 18 Pies
To make the pastry: Cut the butter into cubes, Sift the flour into a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Then mix in the sugar and a pinch of salt. Combine the pastry into a ball - don’t add liquid - and knead it briefly. The dough will be fairly fi rm, like shortbread dough. Leave to chill in the fridge for 30 minutes - the mixture is very rich and best handled as little as possible.
Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole bun or muffi ng trays, by pressing small walnut-sized balls of pastry into each hole. Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Obviously if you have a cutter, this will work a lot quicker. Top the pies with their lids, pressing the edges gently together to seal - you don’t need to seal them with milk or egg as they will stick on their own.
Brush the tops of the pies with the beaten egg. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.
Mince pies are delicious served hot or cold on their own or with Brandy Butter.
Tip! If you are making brandy butter, we recommend you do not use icing sugar. What we would suggest is Golden castor sugar using double the amount of sugar to butter i.e. 100g v 200g