Now Dear Husband does love a fresh mince pie. I have never been too partial to them myself but as with almost everything, once you have made them yourself they just seem to taste better. My partiality to mince pies has increased tenfold since.
Way, way back in the day when Dear Husband and I were still dating it ensued one December – as it does when you are young and working as poorly paid chefs – that we were dead broke. Dear Husband went to pick up a few supplies for dinner and returned with a liter of milk and no money.
On his way into the store Dear Husband had happened upon Toothless; a regular rather aptly named beggar sitting on the curb. Dear Husband decided that Toothless required some Christmas cheer and proceeded to spend our dinner money on bread, ham and mince pies for him. I can’t remember what we ended up having for dinner that night but now whenever I see mince pies, I think of that night and how lovely it is to be married to someone who will use the last of his money to buy you mince pies in December.
You could go to the trouble of making your own fruit mince for your mince pies, but in my opinion it really isn’t worth all the trouble when there are so many wonderful ready-made versions. I use the Safari Fruit Mince. Its local and in my opinion lovely.
These Easy Mince Pies are the cover stars of my new eBook Eat.Drink.Spoil – cooking for the holidays because around here nothing quite says its Christmas time in the same way as a fresh mince pie.
- 350 g flour
- 100 g caster sugar
- 1 ml salt
- 225 g butter
- 1 x 454 g jar prepared fruit mincemeat
- 1 egg, lightly beaten
- Sift the flour, sugar and salt into the bowl of your mixer.
- Add the butter.
- Run the mixer until the ingredients all come together to form a firm dough.
- Roll the pastry out using a rolling pin and line the cavities of a muffin pan that has been sprayed with non-stick spray.
- Fill the pastry shells of each with equal quantities of fruit mincemeat.
- Roll out the remaining pastry and use a cookie cutter to cut 12 disks large enough to fit the top of the each muffin cavity.
- Brush the rims of pastry on each mince pie with beaten egg and secure the pastry lids to the bottoms. Brush the tops of the mince pies with the remaining egg.
- Bake the mince pies in an oven that has been preheated to 180˚C for 20 minutes or until the mince pies are golden brown.
- Allow the mince pies to cool in the muffin pan for 5 minutes before transferring to a cooling rack to cool.
Store baked mince pies in an airtight container.