DECEMBER RECIPE OF THE MONTH
Like sausage rolls, mince pies are largely a matter of assembly. So we are giving you step by step instructions to make this Christmastime favorite. To see more about British Christmas traditions go to Christmas in Britain.
MINCE PIES
Short pastry (enough for a pie will make about 2 dozen mince pies)
Jar mince meat (optional - with brandy)
1 beaten egg
Confectioners' sugar to dredge (optional)
Preheat oven to 400*
Roll out the pastry (to about the thickness of a coin)
Cut two sizes of rounds - 3" for the bottom of the pies, and 2 1/4" - 2 1/2" for the lids. Use cutters if you have them, or turn glasses upside down.
After cutting rounds from the rolled out pastry, knead the bits of pastry left over, and roll out again to cut more rounds.
Use tart pans (muffin pans are too deep) - they can be purchased in many specialty kitchen stores. Fit the larger rounds into the bottom of the tart pans. Put a rounded teaspoon of mincemeat in each.
Brush the edges with water. Place the lids on top and seal. Cut a small hole in the middle of each lid with a sharp knife. Brush the lids with beaten egg.
Bake near the top of the oven approximately 20 minutes until brown - will vary according to your individual oven.
Remove from the oven and cool. Optional: dredge the mince pies with confectioners' sugar before serving.
I am all in favor of shortcuts in the kitchen - so I used the kind of pastry in a box that is made by adding water. If you are going to consume all the mince pies on the day of baking, they can be delicious made with puff pastry or flaky pastry, if you like. But they will be a little tough if you keep them for later, or freeze them.
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Last Updated: September 14, 2003
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