Mince pies are a Christmas essential and this recipe from Paul Hollywood delivers the ultimate combination of melt-in-the-mouth pastry and a rich, fruity filling
Mince pies are a staple of any Christmas dinner table and a beloved festive treat for many Brits.
As the holiday season draws near, there’s nothing quite like a warm, freshly baked mince pie to ignite the Christmas spirit. This recipe from renowned chef and TV personality Paul Hollywood, as featured on the BBC’s website, offers the perfect blend of melt-in-your-mouth pastry and a rich, fruity filling.
With a buttery, crumbly crust and a deliciously spiced mincemeat filling, these mince pies are the ultimate Christmas indulgence. They’re quick and easy to whip up, bake in just 15 minutes, and yield 16 servings, making them an excellent choice for busy holiday baking sessions.
Mince pies recipe
Ingredients
- One large jar mincemeat(about 600g)
- Two satsumas, segmented and finely chopped
- One apple, finely chopped
- Sest of one lemon
- Little icing sugar, for dusting
- 375g plain flour
- 260g unsalted butter, softened
- 125g caster sugar, plus extra for sprinkling
- One large egg, plus one beaten egg for glazing
Method
The method involves combining the flour and butter in a bowl, stirring in the sugar and beaten egg, turning the mixture onto a lightly floured surface and gently folding it together until dough forms, then wrapping the dough in plastic wrap and chilling it in the fridge for 10 minutes.
In a separate bowl, mix together the contents of a large jar of mincemeat with two segmented satsumas, one finely chopped apple, and the zest of one lemon. Preheat your oven to 220°C (200°C fan)/gas mark 7
Roll out the pastry until it’s about 3mm thick, reports the Express. Use a 10cm round cutter to cut out 16 pastry bases and place them into a muffin tin.
Spoon 11⁄2 tablespoons of the mincemeat mixture into each base and brush the edges with a little beaten egg. Reroll the leftover pastry and use a 7cm cutter to make the lids. Place the lids on top of each pie to seal, then brush them with the remaining beaten egg. Sprinkle with a bit more caster sugar and make a small slit in the centre of each lid.
Bake the mince pies in the preheated oven for 15-20 minutes, or until they’re golden brown. Let them cool slightly before removing from the muffin tin and dusting with icing sugar before serving.
