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The pies are topped with frangipane a pastry filling usually made with butter, sugar, eggs and ground almonds. Make a few batches to freeze so you have some to hand when visitors call. We love these pies warmed and served with custard. They're good at room temperature with a cup of tea, too.
Ingredients:
- 300g plain flour
- 75g unsalted butter, well chilled and cut into small cubes
- 75g lard, well chilled and cut into small cubes
- 2 tbsp cold water
- 410g jar Mincemeat
- Caster sugar for dusting
- 2 tbsp milk
- 1 medium egg yolk
Sieve the flour into a large mixing bowl. Add the lard and butter and lightly rub into the flour using your fingertips. As you do this, lift the mixture up out of the bowl to incorporate air - this will give you a lighter textured pastry. Continue until it resembles fine breadcrumbs. Check that there are no lumps of butter remaining by shaking the bowl - any lumps will come to the surface. Repeat until no more lumps appear.
Sprinkle the cold water into the rubbed-in mixture, then mix with a round bladed knife until a dough starts to form. Draw the mixture together with your hands until it makes a rough ball. If the mixture is too dry and will not form a ball, only add a few drops of extra water. Take care not to make the dough sticky - it will be difficult to handle and produce tough pastry. Place the pastry between 2 sheets of parchment and roll it out to about 3mm thickness, then refrigerate for at least 30 minutes.
Preheat the oven to 200°C, gas mark 6. Cut out 12 large pastry discs using the 8cm fluted cutter, then 12 small discs using the 6cm fluted cutter. Line the bun tin with the larger discs.
Using a teaspoon, fill the lined tin with mincemeat. Dampen the edges of the small pastry discs on one side by brushing them with a little cold water. Gently press the small discs, damp side down, on top of the filled pastry bottoms and seal the edges. Whisk the milk into the egg yolk to make a glaze. Brush this glaze on the top of each mince pie. Prick the lids with a fork to allow the steam to escape while cooking and prevent the pastry from going soggy.
Place into a preheated oven for 12-15 minutes or until golden brown. Remove from the oven and allow to cool for 4-5 minutes in the tray. Remove and place on a wire rack. Serve warm sprinkled with caster sugar and a pinch of cinnamon.
Sauce: Waitrose
