Mary's Moreish Mince Pies ⭐️⭐️⭐️⭐️⭐️

A traditional pastry bottom with a star-cut top to make it festive.

#Christmas #MincePies

Serves: 18 pies

Prep Time: 50 mins + icing

Cooking Time: 10 minutes

Source: Mary Berry's Christmas Collection, Daily Mail Part Two

* We always double the recipe. They're so good*

Ingredients:

About 350g (12 oz) Mary's Special Mincemeat or use shop-bought

1 egg, beaten, to glaze Icing or caster sugar. for dusting

For the pastry:

175g (6 oz) plain flour

75g (3 oz) butter, cut into cubes

25g (1 oz) icing sugar

Finely grated rind of 1 orange

1 egg, beaten

Method:

To make the pastry. measure the flour, butter, icing sugar and grated orange rind into a food processor bowl and process until the mixture resembles breadcrumbs. Pour in the egg and pulse the blade until the dough starts to form a ball. Knead lightly on a floured board. Preheat the oven to 200°C/fan 180°C/gas 6.

Roll the pastry out thinly on a lightly-floured surface and cut out 18 rounds using a 7.5cm (3in) fluted cutter. Use these to line 18 holes of 2 x 12-hole bun tins. Spoon a generously heaped teaspoon of mincemeat into each pastry case.

Re-roll the pastry trimmings and cut out 8 stars using a 4.5-5cm (1 3/4-2in) star cutter (if you are feeling very creative you could also cut out holly or Christmas tree shapes). Carefully place the stars on top of the mincemeat, and brush the pastry with a little beaten egg.

Bake in the preheated oven for 12-15 minutes or until the pastry is golden and crisp. Allow to cool slightly and dust with icing sugar or caster sugar before serving.

Cook's Tip:

Bake the mince pies but don't dust them with icing sugar. Store in an airtight container for up to 3 days. When needed. place them on a baking tray and reheat in the oven at 160°C/fan 140°C/gas 3 for 8-10 minutes.

To freeze the mince pies after baking, follow the recipe but do not dust with the sugar. Cool completely, then pack them into a rigid plastic container and freeze for up to a month. When you need them, thaw the mince pies at room temperature for 2-3 hours, then warm through as directed above.

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