Festive Mince Pies
I haven’t baked in a long time. I never did bake much having more of a savoury tooth. But there’s something about Christmas that makes you want bake. I’ve two Christmas cakes ready to ice and next week I’m making four chocolate biscuit puddings and a Bundt. Today I really got bitten by the baking bug and had to make mince pies. No Christmas is the same without cake, pudding and mince pies!
This has got to be the easiest pastry to make EVER and you can find the recipe here; it’s a lovely crumbly biscuit-type pastry that you don’t roll. You just press it out in the tin! The recipe tells you to press out the pie top on the palm of your hand but I have to admit I pressed it out on a plastic bread board, cut it with a pastry cutter and then lifted it using a wide chef’s knife to place it onto the pie. And I’d do it this way again!
The underside of the pies!
There’s another bonus or two with this pastry. The tin doesn’t need to be prepared in any way at all and the pastry lid doesn’t need sealing with egg or water either! Yes, you read that right!! What couldn’t be simpler?!
Ok. There was a lesson or two:
- Don’t bother chilling the pastry; just go straight to making your pies. Chilling makes the pastry hard and you have to bring it back to near room temperature to make it malleable.
- Try and get the pastry as thin as you can. I now know that this is possible and next time I will flatten the pastry more than I did but I guess I’ll also have to watch the baking times more closely…
I hope you give these a go and if you do, let me know how you got on!
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