Mince Pies 🎄
rate this recipe:
Light buttery shortbread Mince Pies🎄 filled with a gorgeous fruity mincemeat which will tempt even the most ardant mince pie critics.
Serves:12
Ingredients
- 225 g butter
- 350 g plain flour
- 100 g soft golden caster sugar plus extra for dusting
- 450 g mincemeat
- icing sugar to decorate
- ½ tsp orange or lemon zest or ½ tsp vanilla
- pinch salt
Instructions
- Preheat the oven to 180 °C. Lightly grease a bun tin
- Mix the sugar and flour with a generous pinch of salt, and rub in the butter until you have breadcrumbs. You can add a pinch of vanilla or a little orange or lemon zest. Pull the mixture together to form a ball, wrap it in clingfilm and leave it in the fridge for half an hour.
- It is, in essence, shortbread 😉, so you will need it cold to roll out - gorgeously buttery but a little tricky. Roll out and cut 12 circles. Top either with smaller circles or stars.
- Bake in a preheated oven on the middle shelf for 15-20 minutes. Keep an eye on them.
- Dust with golden caster sugar as soon as you take them out of the oven, but wait until completely cool before removing them from the bun tin.
- Serve with brandy butter, ice cream, brandy sauce or cream. They are delicious served warm, but you can also eat them cold.
Notes
Mince pies freeze well, so handy to make in advance. Freeze in a sealed container or ziplock bag, Defrost and reheat in the oven for about 5-10 minutes.
Click here for our mincemeat recipe.
Tried this recipe?Mention @thewildepicurean or tag #thewildepicurean
