Tasty mince pies
delicious seasonal pudding
Recipe uploaded by
0 ratings
Member
Leave a comment or rate this recipe
Flag this recipe as inappropriate
Please let us know your name and the reason you find the recipe inappropriate.
Difficulty and servings
Makes 36 pies
Preparation and cooking times
- Pre-heat the oven to gas mark 6, 400ÃÂÃÂÃÂðF (200ÃÂÃÂÃÂðC) For the normal 2 ÃÂÃÂÃÂý inch (6 cm) patty tins youÃÂâÃÂÀÃÂÙll need one fluted 3 inch (7.5 cm) pastry cutter, and one fluted 2 ÃÂÃÂÃÂý inch (6 cm) cutter.
- Make up the pastry and allow it to rest for 20-30 minuets. Then roll half of it out to about 1/8 inch (3mm) thick and cut it out into 3 dozens 3 inch (7.5 cm0 rounds, gathering up the scraps and re0-rolling again. Then do the same with the other half of the pastry , this time using the 2 ÃÂÃÂÃÂý inch (6 cm) cutter.
- Now grease the patty tins lightly and line them with the large rounds; fill these with the mincemeat (not too much -only to the level of the edges of the pastry).
- Now dampen the edges of the smaller rounds of pastry with water and press them lightly into the position to form lids, sealing the edges. Brush each one with milk and make about three snips in the top with a pair of scissors.
- Bake near the top of the oven for 20-25 minuets until theyÃÂâÃÂÀÃÂÙre a light golden-brown. Then cool them on a wire tray and sprinkle with sifted icing sugar. Store the cooled mince pies in an airtight tin and warm them slightly before serving.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/12927/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
Search Good Food
Difficulty and servings
Makes 36 pies
Preparation and cooking times
Ingredients
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
