I love homemade pastry but I rarely make my own, simply because I cannot stand the feeling of sticky mixture getting everywhere, under my nails and coating every surface in my tiny kitchen. If anyone out there (Father Christmas maybe) was thinking of getting us a nice present, I guess a KitchenAid would do a great job mixing and kneading for us… just saying!
Crevette and Beanie love experimenting with different textures and getting dirty, so making their own pastry for mince pies is always a winner.
They really do most of it themselves so all I have to do is a bit of kneading and tidying up.
The mixture is really easy to put together and there is no need to roll the pastry. Make little balls of dough and spread the pastry with your fingers in mini foil cases or in a muffin pan, then spoon your mincemeat in.
For the lids, my little ones like rolling the rest of the pastry and using cookie cutters to make festive shapes.
About an hour after the mince pies were cool enough to be eaten, Beanie came to me and declared enthusiastically: “I want another one!”
Me: “You’re going to be sick.”
Beanie, sulking: “I’ve only had three!”
Needless to say, she had a fourth one. Mince pies count as dinner a few weeks before Christmas, right? I had another one, too!
Quick & Easy Mince Pies
- • 2 cups plain flour 300g
- • 1/3 cup ground almonds 50g
- • 1 cup cold butter 225g, diced
- • ½ cup golden caster sugar 100g
- • Pinch of salt
- • 1 free range egg
- • 1 jar mincemeat 250-300g
Preheat your oven to gas mark 6 (200 degrees Celsius, 400 degrees Fahrenheit).
Drop the flour and ground almonds on a clean work surface. Mix with your fingertips.
Rub the butter into the flour and ground almonds until you get a crumb-like consistency.
Gather the mixture and make a well in the middle. Add in the sugar, pinch of salt and two tablespoons of beaten egg.
Combine the pastry into a ball and knead it briefly. Add some more flour if it gets too sticky.
Keep ¼ of the pastry aside. Make 18 balls of dough with the rest. Grease and line 18 foil mini pie cases or holes of a muffin pan with pastry, spreading it with your fingertips. If you would rather roll your dough, you can do so on a floured surface.
Spoon mincemeat into the pies.
Roll the rest of the pastry and make lids using cookie cutters. Alternatively, you can also make round lids to cover the pies completely.
Brush the top of each pie with a little beaten egg. Bake for 20-25 minutes, until golden.
Take out of the oven and after 5 minutes, remove the mince pies to a cooling rack.
Recipe NotesThe pies can be frozen, uncooked, for up to a month. The cooked mince pies will keep for a few days in an airtight container. Simply warm them up in the oven when you are ready to eat them
A visual reminder of what to do: