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These traditional British pies are a festive must-have at Christmas. Fill with mincemeat (a dried fruit mixture), bake and serve with brandy butter.
Preheat oven to 180°C.
Add sugar, butter, flour, and salt into the appliance bowl
Mix for 2 minutes speed 2.
Add 3 beaten eggs to bowl.
Mix for 1 minute speed 2.
Wrap the pastry in plastic.
Chill in the fridge for about 1 hour.
Roll out the pastry to 5 mm thick.
Cut the pastry into rounds, enough for all the holes of the cupcake pan.
Line the holes of the cupcake pan with the pastry rounds.
Bake at 180°C for 5 minutes.
Add mince pie filling into each of the pastry cups.
Use the leftover pastry to cut out lids.
Cut a small circle or Christmas shape out of the lid to decorate.
Place the lids on top of each pie.
Brush with remaining beaten egg.
Bake for 10 minutes at 180°C.
Dust with icing sugar.
These traditional British pies are a festive must-have at Christmas. Fill with mincemeat (a dried fruit mixture), bake and serve with brandy butter.
Preheat oven to 180°C.
Add sugar, butter, flour, and salt into the appliance bowl
Mix for 2 minutes speed 2.
Add 3 beaten eggs to bowl.
Mix for 1 minute speed 2.
Wrap the pastry in plastic.
Chill in the fridge for about 1 hour.
Roll out the pastry to 5 mm thick.
Cut the pastry into rounds, enough for all the holes of the cupcake pan.
Line the holes of the cupcake pan with the pastry rounds.
Bake at 180°C for 5 minutes.
Add mince pie filling into each of the pastry cups.
Use the leftover pastry to cut out lids.
Cut a small circle or Christmas shape out of the lid to decorate.
Place the lids on top of each pie.
Brush with remaining beaten egg.
Bake for 10 minutes at 180°C.
Dust with icing sugar.