Uni work is finally winding down. We had our interim “crit” on Thursday (where you pin up all your work on the wall, present it and a panel of critics critique your work. Yes it is as horrible as it sounds.) so now everything is a lot less stressful. It’s a funny thing stress. For me it’s not always the last minute, there aren’t enough hours in the day stress, it’s the constant pressure eating away at you that really makes me stressed, and I only realise how stressed I have been when that pressure goes away. But it’s all done, so now I have some free time and it’s so nearly Christmas! The older I get, the more I realise that everyone does christmas slightly differently. In our house, making mince pies was one of my favourite christmas activities.
The best shop bought mince pies are the all butter variety. Unsurprisingly, these aren’t dairy free. But shop bought ready to roll shortcrust pastry is dairy free, so is a jar of mincemeat, you can see where I’m going with this. Yes you can make your own pastry, I tried last christmas day and it was such a nightmare that I swore I’d just stick to shop bought, there are plenty of other things that need making! There isn’t really a recipe for this, it’s so simple but I’ve written some basic instructions at the end of this post. They don’t look all that pretty, but that’s how I like them best and they don’t hang around long enough to look at them much!
Makes 9 Half a pack of shortcrust pastry jar of mincemeat flour for dusting beaten egg for the top Grease a bun tin or a shallow muffin tin. Preheat the oven to 200°c or 180°c for a fan oven. Roll the pastry out to about 3mm thick. Use a circular cookie cutter that is slightly bigger than the holes of the tin for the case and one that is the same size as the holes for the top. Cut out an equal number of tops and bottoms. Push the bottoms into the tin. Dollop a small teaspoon of mincemeat into each case. Don’t fill them right up because the sugary mincemeat will bubble up and out of the mince pies. Dab egg around the edges and push the tops onto the bottoms. Brush the tops with egg wash and bake for 20 minutes. Leave to cool for a few minutes before dusting with icing sugar and watching them disappear.