Homemade melt-in-the-mouth mini mince pies - a christmas favourite - perfect served as a crowd-pleasing canapé or a declicious dessert with cream...
Mini Mince Pies with Bergamot
I N G R E D I E N T S
To make 380g Shortcrust Pastry:
210g plain flour
1/2 tbsp caster sugar
Pinch of salt
1 tsp bergamot zest (use lemon or lime if you can't get hold of bergamot!)
100g cold, unsalted butter, cut into cubes
1 medium egg, light beaten
410g jar of ready-made mincemeat
30 fresh, or frozen cranberries
Edible silver stars
M E T H O D
Preheat your oven to 170c fan.
Sift the flour into a bowl and then pop it into a food processor. Add the sugar, salt and bergamot zest and whizz to combine. Add the cold butter and whizz again until the mixture resembles fine breadcrumbs. With the motor running slowly pour in the beaten egg until the pastry just comes together. Tip out onto a floured surface and knead briefly into a round. Wrap in cling film and chill for at least 30 minutes.
When the pastry is well chilled, cut off one third and reserve. Roll out the remaining two thirds to a 3mm thickness. Stamp out rounds (approx 6cm for mini pies and 9cm for larger ones) and press the pastry into your cake tray. Fill the pastry cases with the mincemeat and press a cranberry into the middle.
Roll out the remaining third of pastry and cut out stars. Press them gently on top of the filled pies and chill for 30 minutes.
Bake in the preheated oven for 20-25 minutes, for the mince pies, and 30-35 minutes for the larger ones.
Either eat them warm or leave them to cool and then dust with icing sugar and edible silver stars!
Recipe by Bobs’i’loula.