Christmas is in full spirit now, only 10 sleeps left, we are getting excited with the arrival of Santa. We put up the tree during in if my daughters naps, so when she awoke the house was transformed into a Christmas wonderland. She was amazed with the tree standing in the sitting room and all the lights sparkling. She was kept pointing and all the ornaments and saying wow, adorable. And to our amazement she hasn’t felt the need to redecorate the tree yet 😉
These days, I try to make my own mincemeat and use this to either make small individual mince pies or even a larger individual pie. I love mince pies, to me they are the flavour of Christmas!
I am not the world’s biggest fan of candied fruit or glacé cherries, and suet is not an ingredient that has ever made its way into my kitchen. Altering the ingredients slightly not only allows you to use your favourite dried fruit and spices but it also lets you nudge the mince pies ever so slightly to your own flavour.
Mince Meat Recipe here
- For the pastry
- 375g plain flour
- 250g butter, softened
- 125g caster sugar
- 1 medium free-range egg
- Preheat the oven to 200C
- To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge for an hour.
- Roll out the pastry to a 3mm/1/8in thickness. With a round pastry cutter, cut out 6 x 9cm/3½in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup.
With a fluted or star pastry cutter, cut out 6 x 8cm/3¼ in pastry shapes for the lids. Place a lid on top of each pie and gently push down.
- Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve warm with fresh cream.
Merry Christmas & Happy baking,
Bácáil with Love (Bake with Love)