Mince pie recipe: How to make mince pies

Christmas 2018: How to make mouth-watering mince pies

While this Christmas looks pretty different from normal, you can still enjoy a mince pie at home with friends and family. This Jamie Oliver recipe puts a slight twist on the classic mince pie, using a combination of puff and fill pastry – which you can make yourself or buy store-bought.

Ingredients

100g good-quality mincemeat

25g dried cranberries or blueberries, chopped

Two clementines, zest of

One splash sherry or brandy

250g puff pastry

One pack filo pastry

50g butter, melted

One free-range egg, beaten

50g flaked almonds

icing sugar, to dust

flour, to dust

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Method

Preheat the oven to 200°C/400ºF/gas 6.

Scoop the mincemeat into a mixing bowl and mix in the dried berries, the clementine zest and the sherry or brandy.

Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20cm x 40cm and the thickness of a pound coin.

Thinly spread the mincemeat over the pastry, leaving a 1cm gap around the edges.

Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.

Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter.

Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole.

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Brush with the melted butter, then cover with a second layer of filo pastry.

Brush with butter again.

Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole.

Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.

Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.

You can freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling film) or in a plastic container.

What is great about this recipe is that they can be frozen – so you can have an out-of season festive treat anytime you like.

Just reheat them in a hot oven straight from the freezer.

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