First things first, I have a confession to make. I didn't make these mince pies. My mum did. Oops. But I can make them nonetheless. Anyway, I know what you're thinking, 'it's still November, why are you making mince pies?' Well, there are three reasons behind these actions actually: 1) It will be Christmas before we knew it; 2) Mum loves making batches of mince pies before December, which she then freezes ready for the big day and 3) Baking is fun!
I think there good enough reasons for making mince pies in November, don't you?
I am definitely one of those cliché individuals that thinks as soon as Halloween and Bonfire Night are over and done with, that Christmas should begin. I've even started sorting my 2016 Christmas Spotify playlist - that just shows how keen I am for Christmas. Anyway, if your getting into the Christmas spirit early like me; here is a simple and classic mince pie recipe for you to try. I warn you they are delicious:
Equipment you will need:
Large Mixing Bowl
Scales
Baking Tray
Rolling Pin
Wooden or Metal Spoon
Medium Round Cutter
Small Round Cutter
Scissors
Ingredients for Twelve Mince Pies:
16oz Self Raising Flour
8oz Margarine
1oz Castor Sugar
1 Egg
Water to Mix*
1 Jar of Mince Meat
*These measurements might vary. Caution: Add water little by little, don't add it all at once.
Method:
1. Weigh out 16oz of self-raising flour and add to large mixing bowl
2. Add the 8oz margarine into large mixing bowl with the flour - mix together with hands until the margarine and flour goes into breadcrumb texture.
3. Once mixed, add and stir in 1oz of castor sugar.
4. Add water to the mixture - a little at a time until the mixture creates a pastry dough.*
5. Once mixed all together, sprinkle a little flour on the workshop and roll out the dough until its 1cm thick.
6. Use the medium round cutter to make twelve circles.
7. Place the mince pie bases into the baking tray.
8. Once all the mince pie bases are in the baking tray fill each open with a spoonful (or so) of mince meat.
9. Once all the mince meat is in the bases, roll out the rest of the dough you have left and use the small round cutter to make twelve circles, which will be used as the lids for the pies.
10. Place the twelve lids gently on top of the filled mince pies.
11. On each lid cut two snips with scissors and glaze with egg.
12. Put in oven at 160 degrees for twenty minutes.
13. Take out the oven and leave to cool for an hour or two.
14. Sprinkle with icing sugar and serve with double cream.
* If you add too much water, add a bit more flour to help with the wetness of the dough.
Until the next batch of Mince Pie making, Au Revoir!
Love,
Lauren xo



