Star-Topped Mini Cranberry Mince Pies

Saturday, 3 January 2015




STAR-TOPPED MINI CRANBERRY MINCE PIES
Yield:  50 mini mince pies       Time: 4-5 hours, including chilling the dough and baking


INGREDIENTS


for the shortcrust pastry

250g plain flour, sifted, plus extra for dusting
a pinch of salt
125g unsalted butter, cold and cubed
2 medium egg yolks
approx. 50ml cold water

for the filling
cranberry mincemeat: Nigella has a homemade recipe here / I use this one from Waitrose


INSTRUCTIONS
  1. To make the pastry, place the flour and salt in a bowl.  Tip in the butter cubes and rub together with your fingertips until you have a breadcrumb consistency.
  2. Add the egg yolks and start to mix in with your hands, then slowly add the water and mix until a paste is formed that leaves the sides of the bowl clean.
  3. Tip the dough ball out onto a lightly floured surface and gently shape into a bowl, being careful not to over handle.  Flatten the ball into a disc and wrap in cling film.  Chill in the fridge for 3+ hours.
Heat the oven to 180C fan / 200C / 400F / Gas Mark 6.
Have a mini-cupcake tray ready (I didn't have to grease mine!).
  1. Once chilled, roll out your dough on a lightly floured surface until relatively thin.  These mince pies are so little that you really don't want it too thick otherwise you won't have enough space for the filling!
  2. Using a small, circular fluted pastry cutter, or a small glass if you don't have one, cut out circles of pastry and gently push into the tin.  I find that laying it over the top and pushing a finger down in the middle tucks it in neatly and quickly.
  3. Place a 1/2 teaspoon of mincemeat in each - or judge your own amount, but overfilling will cause them to 'explode' out of the cases as they cook as the pastry cooks and pushes the filling out.
  4. Roll out the remaining pastry again and cut out your stars.  Top each mince pie with a star!
  5. Place in the oven and bake for 10-12 minutes, until the pastry has turned golden brown.  Remove from the oven, and transfer to a wire rack to cool completely.  Allow the tray to cool before starting your second batch.

NOTES

Inspired by Nigella's recipe.

Shortcrust pastry recipe from Paul Hollywood's How to Bake.

6 comments:

  1. www.luciaflorence.com6 January 2015 at 08:05

    these look SO TASTY! is it too soon to start thinking about next christmas?!
    www.luciaflorence.com

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  2. Lovely!! I managed to go through the entire xmas period without one single mince pie!? What is life?!? And I don't think that the new year should mark the end of christmas treats either, to be honest. Hope you had a good one Tash! xx

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  3. Thanks, Tash!! The funny thing is I don't even like mince pies. I love making them for people, but I don't eat them myself! I'm not a fan of raisins or currants, or fruit in things for the most part. But these are so cute to make, and other people love them! xx

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