Make-ahead mince pies
It wouldn't be Christmas without mince pies, and you just can't beat homemade - these can be cooked from frozen for extra ease
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ratings
Difficulty and servings
Makes 12
Preparation and cooking times
Prep 20 mins
Cook 20 mins
- Heat oven to 220C/200C fan/gas 7. Roll the pastry out on a lightly floured surface a little thinner than a £1 coin. Stamp out 12 circles about 8cm wide, keeping all the trimmings. Use the circles to line a 12-hole, non-stick bun tin. Put a small spoonful of mincemeat in each one, but be careful not to put too much, as the suet will melt and bubble out if it has no room to spare. Re-roll the pastry trimmings and cut out another 12 circles a little smaller than the last. Brush the edges of the pastry with beaten egg, then add pastry lids, pinching the two edges together. Make a small cross with a knife in the centre of each pie. The pies can now be frozen in the trays for up to 3 months and either defrosted and cooked as stated or cooked from frozen.
- Brush the lids with a little more egg, sprinkle with sugar and bake for 15-20 mins until golden brown. Leave to cool slightly and serve warm.
Cooking pies from frozen
To cook the pies from frozen, brush them with egg, sprinkle with sugar and bake them at 200C/180C fan/ gas 6 for 30 mins until golden brown.
259 kcalories, protein 3g, carbohydrate 34g, fat 13 g, saturated fat 5g, fibre 1g, salt 0.45 g
Recipe from Good Food magazine, November 2009.
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http://www.bbcgoodfood.com/recipes/13378/
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Ingredients
- 500g block shortcrust pastry
- plain flour , for dusting
- 250g mincemeat
- 1 egg , beaten
- granulated sugar , for sprinkling
Search Good Food
Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature
1
rating
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Difficulty and servings
Makes 12
Preparation and cooking times
Prep 20 mins
Cook 20 mins
Ingredients
- 500g block shortcrust pastry
- plain flour , for dusting
- 250g mincemeat
- 1 egg , beaten
- granulated sugar , for sprinkling
259 kcalories, protein 3g, carbohydrate 34g, fat 13 g, saturated fat 5g, fibre 1g, salt 0.45 g
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14 November 2009
scrummy commented on this recipe
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14 November 2009
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19 November 2009
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