Wed, 28 November 2018
Catherine Leyden was in the kitchen to whip up some delicious, traditional 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
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.
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.