How Do You Make Traditional Mince Pies?
Mince pies at their very best. Delicious served cold or hot with a splash of cream. Simply irresistible! • Serves: 12 • Preparation Time: 5 minutes • Cooking Time: 35 minutes • Oven Temperature: 200° c – 390° F • Preheat the oven. Set the oven to 200ºC (390ºF/ gas mark 6). • Roll the pastry. Sprinkle your working surface with flour. Place the pastry in it and also dust with flour. Start to roll the pastry out, turn it over and continue rolling until it is rolled into a thin sheet. • Prepare the pastry cups. Take the bigger 8cm / 3.1″ cutter and cut out 12 pastry disks for your mince pies. • Place each of the pastry disks into the bun tin gently press down into the bottom to create a cup. • Fill with mincemeat. Add a spoonful of mincemeat to each of the cups. • Re-roll the pastry. Take the excess pastry, left over from making the mince pie cups and roll it into a ball. Sprinkle the work surface once more with flour and re-roll it in preparation for making the lids for the mince pies. •
• Preheat the oven. Set the oven to 200ºC (390ºF/ gas mark 6). • Roll the pastry. Sprinkle your working surface with flour. Place the pastry in it and also dust with flour. Start to roll the pastry out, turn it over and continue rolling until it is rolled into a thin sheet. • Prepare the pastry cups. Take the bigger 8cm / 3.1″ cutter and cut out 12 pastry disks for your mince pies. • Place each of the pastry disks into the bun tin gently press down into the bottom to create a cup. • Fill with mincemeat. Add a spoonful of mincemeat to each of the cups. • Re-roll the pastry. Take the excess pastry, left over from making the mince pie cups and roll it into a ball. Sprinkle the work surface once more with flour and re-roll it in preparation for making the lids for the mince pies. • Make the lids. Take the smaller 7cm / 2.7″ pastry cutter and cut out 12 lids from the sheet of pastry. • Finish the lids. Taking a lid, brush with a little water around the edges and place it wet side down on to
