Sunday, 19 December 2010

Mastering the art of mince pies

Pastry has made me cry before. I have tried to overcome my difficulties with pastry (warm hands and impatience) but there are still a lot of times that I would do anything to avoid it. That being said there are a few pastries that I make that come across as so impressive that Ive become known for my pastry. This pastry for mince pies is definitely one of those favourite pastries.

Its almost effortlessly easy and no matter how much you try (believe me, I have) you cant get it wrong. This pastry will make you look like a genius and people who hate mince pies will eat them just because of this pastry.

Unbelievably easy mince pies (from BBC Goodfood) - makes about 32 mini mince pies.

- 225g cold butter (diced)
- 350g flour
- 100g sugar
- a beaten egg 

Either rub the butter and flour together or blitz in a food processor (the very very easy option), add the sugar. The dough will be very dry but you should be able to bring it together, even if only in small amounts to a shortbread like dough. 

Preheat the oven to 200C or 180 if a fan oven. 

Dont even try to roll this pastry (although my mom added some egg and said it wasnt too difficult). Take small pieces and press into each hole of the tin. I use a silicon mini muffin tin and a mojito muddler to squish the pastry to shape. Fill with some mincemeat. Shape a small ball of dough and flatten in the palms of your hands to make a lid large enough to cover the mincemeat. Press down to seal and brush them with some eggwash. 

Bake in the oven for 20 minutes. Leave to cool in the tins for 5-10 minutes before removing to a wire rack to finish cooling. 

Dust with some edible glitter or icing sugar and sit bask in your pastry geniusness.