Karen Davies Sugarcraft – Mince Pies Recipe

There’s nothing better than sitting down with a cup of tea and warm mince pie on a cold Winter’s day. Our beautiful mince pies are super easy to make and will make anyone smile over the festive season!

All you need is our no spread short-crust pastry recipe, a jar of mincemeat and one of our Christmas moulds!

Short-crust pastry recipe

Ingredients

230g (8oz) plain flour

125g (4 1/2oz) cold unsalted butter, cut into 1cm cubes

50g (1 3/4oz) icing sugar

1 egg yolk

2 tablespoons milk (for egg wash)

1 egg yolk

boiling water

chilling, let your cookie dough come to room temperature  before moulding and baking otherwise your dough will be too solid to mould.

1. Place the flour and butter into the bowl or a freestanding mizer and attach the paddle beater. Mix on a medium speed until the butter has been incorporated into the flour and resembles fine breadcrumbs. Add the icing sugar and mix for a few seconds before adding the egg yolk and milk. Continue to mix until a cohesive dough forms.
2. Turn out the pastry onto a work surface and bring it together with your hands, without overworking it.
3. Lay out a long sheet of cling film and place the dough on one half. Flatten the pastry with the palms of your hands, then fold the remaining cling film over the top, fully encasing the dough. Roll out swiftly between the cling film to an approximate depth of 5mm, trying your best to keep it in a circular shape.
4. Place in the fridge for at least an hour before using.
5. After resting, roll out on to your work surface, dust lightly with plain flour if needed.
6. Use 8cm round cutter to cut bases for your mince pies.
7. Place in a lightly greased tin and prick base with a fork.
8. Add a 15ml tablespoon of mincemeat to each base
9. Bake for 8-10 minutes at 190c/gas mark 5/375f
10. Dust your chosen mould with plain flour, tap out any excess. Work and soften your pastry before pressing firmly into your mould. Mould as you would do with sugarpaste or cookie dough.
11. Turn out on to a lined baking tray.
12. You can also use our larger border moulds to mould a large border of pastry then use cookie cutters to cut out individual mince pies toppers.
13. Bake for 8-10 minutes at 190c/gas mark 5/375f
14. Place your baked toppers on top of your pies.
15. They look beautiful left plain, dusted with a little icing sugar or you can finish by spraying with PME edible pearl lustre or brushing in places with a little edible glue then sprinkling over Magic Sparkles.

 

Merry Christmas!