#BigBlogmasproject2014 Day 22 - Short Crust Mince Pies

I have a confession to make - these are not my mince pies, the boy made these. I can't stand mince pies, I don't really like the filling so I tend to avoid them. So every year he sets about making these and I bake lots of other bits and pieces.

For this Christmas, the boy has gone for a short crust pastry recipie rather then the traditional puff pasty. I think this is one of the easiest recipies he's attempted, there was a lot less swearing then normal - it's from the BBC's Good Food and is very simple, no cutters or rolling needed!

Ingredients

• 225g cold butter, diced
• 350g plain flour
• 100g golden caster sugar
• 280g mincemeat
• 1 small egg
icing sugar, to dust
• 
  

Method

1. To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster 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 firm, like shortbread dough. You can use the dough immediately, or chill for later.
2. Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.
3. 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. 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. (The pies may now be frozen for up to 1 month).
4. Beat 1 small egg and brush the tops of the pies. 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.

A dead easy recipe and plenty of pastry left over for other pies that I can eat!

What do you think of mince pies?