Mince pies are a favourite in our house. Mr Frivolitea has been asking for days when I’m going to make some. Well today was the day. Here’s my recipe.
Rich shortcrust pastry
250g plain flour
175g butter ( cold and cubed)
2 tbsp caster sugar
1 egg yolk beaten with 1 tbsp cold water
I make my pastry in my thermomix:
Put the flour, butter and sugar in the thermomix and pulse on turbo until it resembles breadcrumbs.
Add the egg mix and pulse until just coming together to a dough. Tip it out and bring together to a ball, wrap in clingfilm and put in the fridge for 30 mins before using.
If doing by hand, rub the butter and flour together to resemble breadcrumbs, mix in the sugar then add the egg mix to bring together into a dough.
I make mine the traditional way with a pastry bottom and top. I put a larger circle of pastry in each mince pie tin and prick with a fork. I add about 1-2 small spoonfuls of mincemeat (this year I made River Cottage apple, pear and ginger mincemeat). I dampen my finger and run it round the pastry before adding the smaller circle of pastry on top, pinching to close. I finally add a little cross with a knife before baking for 12-15mins at 200c.