On the first day of Christmas my true love gave to me.. a partridge in a pear tree. It's nearly Christmas! And so the mince pies have come made their first winter appearance. Now I'm ashamed to say that I was never a fan of mince pies until I bakes these last year with my Mumma. I liked them so much that they are going to be my first Christmassy bake this year.
Things have been so busy recently and also very musical. My mumma and I went to a strings concert last week and then went to see Carmen the Opera in London was very urrm unusual but still had amazing singing and music. At school ,we then had our Christmas concert where my friends and I performed as a harmony group. The following was my birthday and I had a great time but I'm now very much looking forward to Christmas!
175g (6oz) Plain Flour
100g (3½oz) Margarine or Unsalted Butter, cubed
1 egg yolk, beaten
350g (12oz) Mincemeat
To make the pastry, rub the butter into the flour to create a "breadcrumbs" effect. Make a well in the centre and add the egg yolk and work it into the dough. You made need to add some water if the dough is dry.
Knead the dough gently, until smooth. Wrap in cling-film and leave to cool in the fridge for 15 minutes.
Preheat the oven to 180oC/355oF/ Gas Mark 4. On a floured surface, roll out the pastry to a thickness of 0.5 cm. You don't want it to be thick as you'll get a whole mouthful of pastry! Using a crimpled round cutter, cut out 12 circles. Grease a 12 hole muffin/cupcake tin and line each whole with a pastry circle. Gently, press the circle fully into the hole.
Spoon a generous teaspoon of mincemeat into each case. Roll out the left over pastry and cut different Christmas shapes and place on top of the mincemeat. Glaze the pies with milk or egg yolk and bake for 20 minutes, until golden brown. Cool on a wire rack and sprinkle with icing sugar. These are lovely served with cream; double or brandy flavoured.
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