Article published on bbc.co.uk
I really like these mince pies, typical british ! When I go to the UK I like to buy some and bring them back to France. Why not trying to make them this year? Here is a good recipe…
Preparation time: less than 30 mins Cooking time: 10 to 30 mins Serves: Makes 12-14 deep mince pies
These deep and crumbly mince pies are so simple and delicious. The secret to Paul’s mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest. (No soggy bottoms, please.)
Equipment and preparation: You will need a deep muffin mould with 12 holes, a round pastry cutter and a fluted pastry cutter.
For the pastry
- 375g/13oz plain flour
- 250g/9oz butter, softened
- 125g/4oz caster sugar, plus extra for sprinkling
- 1 medium free-range egg
For the filling
- Preheat the oven to 200C/400F/Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling.
- To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and blend by hand.
- Roll out the pastry to a 3mm/1/8in thickness. With a round pastry cutter, cut out 6 x 9cm/3½in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup.
- With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar.
- Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve warm with fresh cream.
You can halve this recipe to make 6-7 deep mince pies.
Merry Christmas !!