Demerara rough puff pastry mince pies
- December 2019
- Makes 12-15 mince pies
- Hands-on time 30 min, oven time 20-30 min, plus at least 3 hours (preferably overnight) chilling
Mince pies made with flaky puff pastry are really special, but rather time consuming. For a slightly quicker version, give this rough puff pastry recipe a go before filling with your choice of mincemeat.
- 15.5g (3.1g saturated)
- 23.9g (5.6g sugars)
- 300g butter, very cold, cubed
- 400g plain flour, plus extra to dust
- Pinch sea salt flakes
- 100ml ice-cold water
- 90g demerara sugar, plus extra to sprinkle
- 1 large free-range egg, beaten, for brushing
- ½ batch traditional mincemeat
You’ll also need…
- 1-2 x 12-hole muffin/pie tins, holes lightly greased with butter; 10cm plain cutter; 6cm plain cutter
- Put the butter in a mixing bowl, add the flour and the salt, then use your fingertips to rub loosely together. Keep some lumps of butter as these will help the pastry puff.
- Add the ice-cold water and mix with a round-bladed table knife until the mixture comes together into a dough, then wrap and chill for an hour.
- Roll out the dough on a lightly floured surface into a 15cm x 40cm rectangle. Sprinkle with one third of the sugar, then gently press the sugar into the dough with a rolling pin. Take a short end and fold a third of the dough over the centre, then take the other short end and fold that third over the top, as if folding a letter. Wrap, chill and rest the dough for 30-60 minutes.
- Roll out the dough on a lightly floured surface to the same size, sprinkle with half the remaining sugar, then repeat the letter fold. Chill the pastry for 30-60 minutes, then repeat using the remaining sugar and the same fold. Chill for 1 hour or overnight (see Make Ahead).
- Roll out the dough on a lightly floured surface until 3mm thick and use the large cutter to stamp out circles, re-rolling as needed. Use to line the bases of the muffin/pie tins, then fill with your choice of mincemeat.
- Use the smaller cutter to cut lids (re-roll as needed), brush one side with egg wash, then place (egg wash-side down) on top, pressing gently to seal the edges. Brush the pie tops with more egg wash and sprinkle with a little demerara sugar and a tiny pinch of sea salt (the salt balances the flavour). Chill for 20 minutes.
- Heat the oven to 200°C/ 180°C fan/gas 6. Cut a small slit or hole in the tops of the pies and bake for 20-30 minutes until golden and crisp. The pies are delicate when they’re warm, so cool in the tins for 5 minutes before gently removing and cooling. Warm through briefly to serve – they’ve wonderful with a scoop of clotted cream.
Wrap the pastry and freeze for up to 1 month. Defrost overnight in a cool place.
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