Haley & Clifford Mince Pies
- 150g cold butter
- 40g caster sugar
- 245g plain flour, sifted
- 50mls cold water
- 1 jar Raydale Preserves Apple and Brandy Mincemeat
- 1 beaten egg
- 50g caster sugar
- 50g icing sugar
- 3 teaspoons of cinnamon
Preheat the oven to 200C/Gas 6 and grease a large baking sheet.
Cube the cold butter and rub it into the flour until the mixture resembles fine breadcrumbs. Stir in 40g of caster sugar.
Slowly stir in the water, and pull together into a smooth dough. Wrap in clingfilm and rest in a cool place for 30 minutes.
Once rested, roll the pastry into a large rectangle. Gently mark the pastry in half using a knife and then mark out 16 squares on one half in the same way.
Place 30g of the mincemeat into each square, and then gently fold over the remaining pastry half so that you can see the rough shape of the mincemeat underneath.
Now cut the 16 squares with a sharp knife and seal the edges of each pie with a fork. Brush each pie with the beaten egg.
Bake for 15-20 mins until golden.
Whilst the pies are in the oven, mix together the remaining caster sugar, icing sugar and cinnamon. Sprinkle over the hot mince pies when they are baked, and allow to cool.
Enjoy with a glass of mulled wine
Comments are closed