You will need the following ingredients:
One egg, ready made short crust pastry, flour, ready made mincemeat, butter/margarine, sugar (optional).
Beat the egg and set aside for later.
Sprinkle some flour onto the surface so the pastry doesn’t stick.
Slightly roll out the pasty (not too thin).
If like me, you forget to to purchase shape cutters, improvise and use a mug/cup!
Fill the tart/muffin tray gently with the cut pastry.
Fill the pastry with mincemeat. (Please note, I do not eat meat. There isn’t actually any meat in this. It’s just the traditional name. An explanation is at the end of this post).
If you do not have enough pastry to cover the top of the mince pies, cut what you have left over into strips (as shown here).
Egg wash with the beaten egg from set aside earlier, and sprinkle with sugar (optional). I use brown.
Place in the oven on gas mark 6 until golden (approximately 15-20 minutes).
Please feel free to take a snack break as chef Maximus did, whilst he waited for the mince pies to be ready.
Leave to cool and enjoy!
(A quick tip, do not over fill with the mincemeat like we did!).
A mince pie (also mincemeat pie in New England, and fruit mince pie in Australia and New Zealand) is a sweet pie of British origin, filled with a mixture of dried fruits and spices called “mincemeat“, that is traditionally served during the Christmas season in the English-speaking world. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices.