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Mince Pies

Wed, 28 November 2018

Mince Pies

Catherine Leyden was in the kitchen to whip up some delicious, traditional mince pies. 

Mince Pies

225g/8oz Odlums Cream Plain Flour

125g/4oz Shamrock Golden Caster Sugar

100g packet Shamrock Ground Almonds

125g/4oz Butter or Margarine (room temperature)

1 Egg (beaten)

A little water, if necessary

450g/1lb Jar Mincemeat

Icing sugar

Method:

Preheat oven to 200°C/400°F/Gas 6. Lightly grease patty/bun tins.

Put flour, sugar and ground almonds into a mixing bowl and mix well together.

Rub butter/margarine through the dry ingredients.

Add the egg and water, if required and mix to a soft dough.

Turn onto a lightly floured board and gently knead.

Cover with cling film and keep in fridge until ready to use. The pastry will keep for about three days.

Roll pastry on a floured board and cut rounds or stars with a cutter to fit greased bun/patty tins.

Put a teaspoon of mincemeat in each and cut a lid from remaining pastry to put on top.

Bake for about 15 minutes or until golden brown.

Dust with icing sugar.

 

 

 

Freezing Tips:

Pastry: When made wrap in cling film and keep in fridge for up to 3 days.

Uncooked Mince Pies: Wrap the baking bun/patty tin with the uncooked Mince Pies in cling film and freeze.

When frozen remove the Mince Pies from the tin and return to the freezer wrapped in a plastic bag.

Will keep for up to 6 months.

Cooked Mince Pies: These will keep in the freezer up to 3 months wrapped in a plastic bag.

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