Sat, 14 December 2024
Ingredients:
Method:
1). Using the food processor, blitz the flour and cornflour together with a few pulses.
2). Cut the butter into small cubes. Add the butter to the food processor (with the flour & cornflour) and blitz with a few pulses until the mixture resembles breadcrumbs.
3). Add 1g whisked egg, milk and icing sugar to the food processor and blitz with a few pulses until the mixture forms a dough.
4). Press the dough into a flat disc (don’t worry too much about the thickness at this stage) and wrap in cling film. Chill for 1 hour.
5). Line a 12-hole muffin tin with bun cases.
6). Preheat the oven to 190.
7). Using a piece of parchment paper or a floured surface to prevent sticking, roll out the dough until its about 1/2cm thick. Using the cutter or the rim of a glass, about 7-8cm in diameter, cut out 12 circles. Press them into the muffin cases.
8). Re-roll the scap dough and cut out 12 large star shapes.
9). Fill the pastry bases with mincemeat.
10). Top with the stars.
11). Brush the tops with the beaten ½ egg. Sprinkle with sugar.
12). Bake for about 30 minutes. The mince will be bubbling and the pastry will be flaky.
13). Serve with cream or brandy butter and a generous snowing of icing sugar. Enjoy!
