Chef’s blog: Mince Pies

by | Dec 5, 2022 | Chef's blog, Christmas, Recipes

H+H Mince pies

Another recipe fresh from the Honey + Harvey Christmas kitchen. Best served warm and with your favourite accompaniment, such as brandy butter or double cream.

Makes 16

For the mince pies

  • 600g mincemeat
  • 2 satsumas, segmented and finely chopped
  • 1 apple, finely chopped
  • 1 lemon zested
  • a little icing sugar, for dusting

For the pastry

  • 380g plain flour
  • 265g unsalted butter, softened
  • 130 caster sugar, plus extra for sprinkling
  • 1 large egg, plus 1 beaten egg for glazing

Method

  • Place 380g plain flour and 265g softened unsalted butter in a bowl and rub together to a crumb consistency.
  • Add 130g caster sugar and 1 large beaten egg, and mix together.
  • Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
  • Wrap the pastry in cling film and chill for 10 mins.
  • Scoop the mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
  • Heat oven to 220C/200C fan/gas 7.
  • Roll out the pastry to 3mm thick.
  • Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
  • Re-roll out the pastry to cut 16 7cm lids and press them on top to seal.
  • Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.
  • Bake the mince pies for 15-20 mins until golden brown.
  • Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.

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