A Christmas treat of Cherry and Spice mince pies and a mug of tea
These are mince pies with a cherry and spice twist. Although, this recipe requires shop bought mincemeat (feel free to make your own), I think adding glacé cherries to the mincemeat makes it really fruity. Plus, I have spiced things up by adding ground mixed spice to my pastry. Try to buy a good quality mincemeat if you can as it will make all the difference, mine was laced with brandy.
Ingredients (Makes 12)
300g plain flour
150g unsalted butter (chilled and cubed)
2 tablespoons icing sugar
1 teaspoon ground mixed spice
3 tablespoons ice cold water
411g jar mincemeat
24 glacé cherry halves
Milk to glaze
12 hole muffin tin
9cm fluted round cutter
6cm round cutter
1. Place the flour in a bowl and stir in the ground mixed spice and icing sugar. Then, add the cubed butter and toss the butter cubes in the flour mixture to coat.
2. Rub the butter in the flour until it resembles bread crumbs.
3. Add 3 tablespoons of cold water, using a blunt blade knife bring the dough together by cutting through the water and dough ‘breadcrumbs’.
4. Finally, bring the dough together with you hands and then knead for a moment.
5. Place the dough in a plastic food bag and refrigerate for at least 30 minutes.
6. Pre heat the oven to Fan 180c and dust your work surface with flour.
7. Roll out your dough to to a thickness of 2-3mm. Using the fluted 9cm cutter cut out 12 rounds for the bases and then using the 6cm cutter cut out 12 rounds for the lids.
8. Place the larger pastry rounds into the holes of your muffin tin to make the bottom of your pies.
9. Then, line each pie with 2 cherry halves. Top with 1 to 2 teaspoons of mincemeat.
10. Moisten the pie rims with water and place the pastry lids on top.
11. Brush the pies with milk and sprinkle with granulated sugar. Pierce the centre of each pie lid with a knife so the steam can escape.
12. Bake in the oven for about 25 minutes until golden.
If you like this recipe you may also be interested in my Festive Christmas Bark and the Women’s Weekly Spiced Fruit Christmas Cake recipe too.
Like always, I love to hear from you. Please leave your comments in the form below.
Until next time.
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