Mince Pies

✨To make the pastry✨

1. In a bowl, add the cinnamon to the flour then rub the butter into the flour mixture using your fingertips, until it resembles breadcrumbs. 

2. Squash the dough together.- add a tsp of water if needed but try not to handle it too much. 

3. Divide the dough into two, shape into rounds, then wrap in cling film and chill in the fridge for 30 minutes.

✨To assemble the mince pies✨

1. Preheat the oven to 200C and lightly grease 2 cupcake trays.

2. Roll out the pastry on a clean flour-dusted surface to 3 mm thick, then use a 10 cm pastry cutter to cut out 18 circles of pastry. Gently press them into the tins, making sure to push into all the corners and up the side to the very top. 

3. Fill the pastry cups with mincemeat filling to the very top. 

4. Cut out the pie tops using an 8 cm cutter…. Or cut out a different festive shape, like a star.

5. Brush the edges of the pastry top with milk and place on the top of the mincemeat, gently pressing around the rim of the mince pie to stick the pie top to the pastry holding the mincemeat. 

6. Brush the tops of the pies with milk and bake for 25 minutes or until golden.

7. Leave to cool for 10 minutes in the tins, then carefully transfer to a wire cooling rack.

   
   

   Serve with a glass of milk or sherry, with a carrot for the reindeers 🎅