Christmas Recipes
The mince pie dates back to the Middle Ages. King Henry V was served a mincemeat pie at his coronation in 1413. During the reign of Oliver Cromwell mince pies were banned along with other traditions and acts associated with Christmas.
Ingredients
225g cold butter, diced
350g plain flour
100g caster sugar
280g mincemeat
Pinch of salt
1 x egg
Icing sugar to decorate1. For the pastry, rub the butter into the flour, then mix in the sugar and a pinch of salt. Combine the pastry and knead briefly into a firm ball - don't add liquid.
2. Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon the mincemeat into the pies.
3. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal.
4. Brush the tops of the pies with the beaten egg. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack until cool. To serve, lightly dust with icing sugar.