MINCE PIES - "HOW TO MAKE" RECIPE FROM THE JAM JAR SHOP
Posted by Simon Mayeri on
It’s almost that time of year again – if you listen closely, you can hear the sleighbells starting to ring. Get prepared for the most indulgent time of year with the most classic of homemade creations: the mince pie. We haven’t just provided you with a range of storage options in the form of our vast range of products, but we have also given you an easy-to-follow recipe to bring the Christmas spirit straight into your kitchen.
Recipe Equipment
- 2 Patty tins (12 Holes Per Tin)
- Pastry brush
- Tablespoon
Recipe Ingredients
- 280g mincemeat
- 225g cold, diced butter
- 350g plain flour
- 100g golden caster sugar
- Icing sugar
- 1 small egg, beaten
HOW TO MAKE mince pies
- Make the pastry by rubbing the butter into the flour
- Mix in the golden caster sugar
- Add a pinch of salt
- Roll the pastry into a ball shape and knead it briefly – don’t add liquid
- When the dough feels firm, you can let it chill or use it ASAP according to preference
- Heat the oven to 180C fan/200C/gas mark 6
- Press golf-ball sized balls of pastry into 18 holes of the patty tins
- Now begin to spoon the mincemeat into the pies
- Pat smaller balls of pastry with your hands to form round lids to sit atop the pies
- Add these lids to their respective pies without the use of egg or milk
- To seal, gently press the edges together
- Use the beaten egg to brush the top of the pies
- Bake until golden (for around 20 mins)
- Let your pies cool down for 5 mins inside the tin
- Transfer the pies to a wire rack
- Lightly dust your pies with icing sugar upon serving
- Storage-wise: they can be stored for 3-4 days in an airtight container
- Store for just under 4 weeks frozen.
Gather the family around to try your homemade mince pies and add even more warmth to the festivities that Christmas time brings.
Take a look at our product range for all the glassware and gift packaging you might need for foodie pursuits. For any further enquiries, contact our team for help today.