The Best Mince Pie Recipe
The Best Mince Pie Recipe will amaze you.
What you need to know: – these mince pies will freeze at any stage from pre assembly, before or after baking – Serve warm with some simple dairy ice cream. – Streusel (the topping) is German for something scattered or sprinkled (apparently) – Any spare streusel make a superb yoghurt or porridge topping for breakfast
If you want a more basic mince pie recipe than the best mince pie recipe try these mince pies.
If you fancy a treat this Christmas or a great present for your loved one, buy our Christmas Box that includes our fantastic mince pies.
Takes 1 hour tops
Serves Makes 12 deep Mince Pies
250g Plain white flour
75g Icing sugar
175g Butter, cold and diced up small (unsalted is preference)
1 Egg yolk
350g Finest mincemeat
Zest of Orange
100g of fresh cranberries
Glug of rum (or brandy)
150g Chopped hazelnuts
150g Jumbo oats
A pinch of ground ginger, cinnamon powder, nutmeg
Baking tray with 12 deep pie indentations (the sort used for making cup cakes)
Weigh and sieve the plain white flour and icing sugar into a bowl
Add 175g cold butter, diced up small, then using your finger tips, mix together until you have fine bread crumbs
Next, add the egg yolk and mix together to form a soft pastry
Shape into a long fat sausage, wrap in clingfilm and rest in the fridge for half and hour
Weigh and mix the mincemeat filling together in a bowl
In another bowl, weigh and mix the streusel ingredients
Brush each indent of the baking tray with some melted butter
Take the pastry from the fridge and cut into disks, each disk can be pushed into the indented tray. Aim to make it as thin as possible but not so thin you can see the tray through it. Patch any gaps with more pastry and trim around the pot as neatly as possible.
Using a large spoon, fill each pastry case with the mincemeat filling to just a few millimetres below the top. Smooth down with the back of the spoon.
Sprinkle the streusel on top and bake at 200 degrees celsius for 20 minutes (ideally on a baking stone) until the mince pies easily lift out of the tray and are golden on the bottom. Use a small knife to check this and take care. The filling is hotter than the sun (not technically) but take extreme care when handling them and allow 5-10 minutes before eating.
Finish with a fine dusting of icing sugar.