Ingredients:

  • 1 Medium Jar of Mincemeat
  • Icing Sugar to Dust
  • Greek style Yogurt to Top

For the Pastry:

  • 375g Plain Flour
  • 260g Unsalted Butter, Softened
  • 125g Caster Sugar
  • 1 Large Egg, Plus one Egg for Glazing

Method:

Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.

Add 125g caster sugar and 1 large beaten egg, and mix together.

Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

Wrap the pastry in cling film and chill for 10 mins.

Scoop the jar of mincemeat into a bowl.

Heat oven to 220C/200C fan/gas 7.

Roll out the pastry to 3mm thick.

Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each.

Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg.

Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.

Serve with Greek style yogurt and enjoy!

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