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Mini Mince Pies

Christmas Mini Mince Pies

Janice Pattie
12 mini mince pies
No ratings yet
Course Baking
Cuisine British
Servings 12

Ingredients
 

For the Sweet Shortcrust Pastry

  • 125 g plain flour
  • 25 g icing sugar
  • pinch of salt
  • 75 g butter
  • 1 egg yolk
  • 1 tbsp iced water approximately

To make the Christmas Mini Mince Pies

Instructions
 

For the Sweet Shortcrust Pastry

  • Weigh the flour and put it in a large bowl.  Cut the butter into cubes and add to the flour.
  • Use a knife or pastry cutter to cut the butter through the flour, reducing the size of the butter pieces.  Then get your hands (clean, of course) into the bowl and star to rub the butter and flour. Once the flour and butter look like breadcrumbs it is ready for the next stage 
  • Use a knife or pastry cutter to cut the butter through the flour, reducing the size of the butter pieces.  Then get your hands (clean, of course) into the bowl and star to rub the butter and flour. Once the flour and butter look like breadcrumbs it is ready for the next stage 
  • Sift the icing sugar and salt into the bowl, then mix to a dough with the egg yolk and a little  iced water if necessary
  • Wrap the pastry in clingfilm and leave to rest in the fridge for 20-30 minutes.

To make the Christmas Mini Mince Pies

  • Heat the oven to 180C.
  • Lightly grease the mini muffin tin
  • Roll out the pastry to a thickness of about 5 mm
  • Using a medium pastry cutter, cut out 12 rounds and place them into the tin.
  • Add a teaspoon of mincemeat to each tart.
  • Using a small pastry cutter, cut out 12 tops.
  • Brush the edge of the bases with egg wash and add the lids pressing down firmly around the edges.
  • Brush the tops of the tarts with egg wash (optional)
  • Bake for 20-25 minutes until golden brown.
  • Cool for 5 minutes in the tin, then remove to a cooling tray.
  • 10. Dust with icing sugar to serve.