Golden mince pies
- January 2013
- Makes 24 mince pies; 1kg mincemeat
- Hands-on time 35 min, oven time 15 min
You can’t celebrate Christmas without a mince pie in hand, or at least on standby. With crisp golden pastry and a sticky, sweet filling you’d better make double as they’ll be flying off the table.
- 20.4g (9.4g saturated)
- 42.2g (27.3g sugars)
To sterilise jars and lids, wash in warm soapy water, rinse well, then transfer to a low oven for 10 minutes to dry. Spoon the leftover mincemeat into the jars and seal with the lids. It will keep for up to 12 months.
Pastry is easiest to work with when cold, so use cold butter and ice-cold water to help keep the pastry firm. Work quickly and lightly so as not to over-work the pastry, and when adding the water, use just enough to bind – too much will make the pastry tough.
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