Christmas isn’t Christmas without homemade mince pies. Flaky buttery sweet pastry encasing rich mincemeat full to the brim with rich decadent fruits and that lovely sticky sauce. If you’re lucky it will also have a little alcohol, brandy, for example, mixed in as well.
My Grandmother was a tremendous sweet pastry cook. He pastry was to die for. A quite simple yet gorgeous tasting rough puff pastry recipe. A recipe I use from her handwritten recipe book dating back to the 1930s.
In our house from about now there at least 1 batch (24) mince pies cooked every week. Just like my Gran, I get lots of visitors this time of year popping in for a cup of tea and a mince pie. Evening guests are treated to whiskey flavoured mince pies and a glass of Baileys.
It really means Christmas to us!
I love mince pies. To me, Christmas is not Christmas without the smell of homemade mince pies baking in the oven. My Grandmother was a fabulous sweet pastry cook and taught me from a young age to make these pies.
You will need:
- 225g/8oz plain flour
- Pinch of salt
- 50g/2oz lard
- 50g/2oz butter
- Approx 2 tablespoons of cold water
- 2oz caster sugar
Mix flour and salt together. Rub in the lard and butter.
Turn out onto a floured surface and knead.
Roll out the party to approx 5mm thick and cut out equal numbers of mince pie tops and bottoms. The bottoms should be larger than the tops.
Grease and flour your cake tray to avoid pies sticking and place the pie bottoms in.
Add some good quality mincemeat and a little slug of brandy, mixing well if you like.
Using your finger put a little milk around the edge of the pastry and add the top lid, pressing down the edges. Next, brush milk over the lid and sprinkle some caster sugar over the top.
Bake in the oven at 180 until golden brown. Leave to cool for 5 minutes before placing on a cooling rack to cool further. If you would like them served warm let them cool for around 15 minutes.
Now sit back, relax and enjoy!