STAR-TOPPED MINI CRANBERRY MINCE PIES
Yield: 50 mini mince pies Time: 4-5 hours, including chilling the dough and baking
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
- 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.
- 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.
- 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.
Have a mini-cupcake tray ready (I didn't have to grease mine!).
- 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!
- 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.
- 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.
- Roll out the remaining pastry again and cut out your stars. Top each mince pie with a star!
- 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.
Inspired by Nigella's recipe.
Shortcrust pastry recipe from Paul Hollywood's How to Bake.