The mince pie is one of my favourite festive treats and it’s so easy to make.
You can really cheat and buy your pastry and mincemeat. Or, like me, you can semi-cheat and make your pastry but buy your mincemeat! My pastry recipe comes from the trusty Be-Ro book ( www.be-ro.co.uk/recipe/showrec34.html ) and I speed up the process by using my food processor. Just make sure your pastry rests in the fridge before using and handle it as little as possible when you’re cooking.
I buy my mincemeat in the supermarket and don’t know anyone who makes their own. I have seen TV chefs adding to the shop bought stuff in recent years. Quiet a nice idea and a good way of improving it and making it suit your tastes.
I use a mini muffin pan from Pampered Chef ( www.pamperedchef.co.uk ) for mine, I have a little tart shaper from them too which works a treat after a little practice.
A little snowy dusting of icing sugar and you’re good to go. The house always smells amazing during and after mince pie baking. I would definitely recommend it. Plus there’s that smug feeling when you offer someone the plate and they say “Did you make these?”.
It is with a rich fruit and spice scented house I say:
It’s only vintage but I like it!