Eddingtons Traditional Mince Pie Pan,Grey

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Using the uncooked pastry shells, evenly apply around 400g mincemeat for the large tart or 50g to individual tarts and smooth the top. Preheat the oven to 200C/400F/Gas 6. 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 while you make the filling. The early mince pie was also known as a mutton pie or a Christmas pie and was filled with meat, such as lamb, beef and game, rather than the dried fruit mix they are today. The pies were bigger and oval shaped then and came about as a way of preserving the meat.

Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic sealable box to chill for about 20–30 minutes (this prevents pastry shrinkage later on). Make sure you follow the reheating instructions on the box. Of course, you could always simply dust them with icing sugar and serve with a sprig of holly, while throwing another log on the fire and listening to Silent Night... With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar. Place the 12 large pastry circles into the bun tin. Add a teaspoon of mincemeat to each bottom. Then place one of the stars on top of each. Taken from the method she used to bake traditional pies when she was still in school, this recipe can be followed by everyone.If you don’t fancy making your own. Our experts have taste tested premium mince pies and there was one clear winner. Discover which supermarket made this year's best mince pies. Easy mince pies with pastry that will impress Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours.

Add all ingredients to bowl starting on lowest speed first (or the room will be engulfed by sugar dust!) and gradually increase the speed to fastest and mix for five minutes, until the mixture lightens in colour and texture. Chocolate - If you really want to experiment then try stirring in a little grated chocolate or melting it into the mincemeat.Nuts - Depending on what your tastes are, adding almonds, Brazil nuts and hazelnuts will all work with your mincemeat. If you’re a real nut lover then why not add all three? Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.) While you’re baking your pies do keep an eye on them. There are plenty of oven variables that can affect how your food is cooked. Through our rigorous oven lab tests we found that some models don’t evenly spread heat as you’d hope, causing uneven browning. If so, try rotating the baking tray a couple times while cooking. Tips for living well – get our free Food & Health newsletter - shop savvy, eat well, stay healthy How to make easy mince pies Using classic ‘mincemeat’, which consists of fruit and spices and then encased with a buttery shortcrust pastry, these treats are sure to not go to waste.