Here’s a last minute Mini Mince Pie recipe.
Mini Mince Pies makes 24-36 depending on the size of your tin
- 240g plain flour
- 60g vegetable shortening or lard
- 60g butter
- Juice of one orange (about 50-80mls)
- Pinch of salt
- 350-410g of mincemeat (depending on how filled you like your pies)
Put the fat and flour in the same bowl and chill in the fridge for 30 minutes. Mix the salt and orange juice together and refrigerate at the same time as the flour and fat.
In a food processor/mixer or with your hands rub the fat into the flour until it looks like breadcrumbs. This stops gluten strands from forming when you add the liquid thus making the pastry nice and crumbly.
If using a food processor/mixer slowly add the liquid while mixing on a slow speed until a dough is just beginning to form. similarly by hand, mix with a fork until the mix is just coming together. This might mean that you don’t need all the juice, if you need more, add some water.
Knead together to form a ball and divide into 3. Wrap these in clingfilm and put in the fridge to rest for 20 minutes or so.
One at a time take out the balls of pastry and roll out to your desired thickness. It will depend on how much filling you intend to add.
Cook in a preheated oven (220C) until the pastry is golden, about 10-15 minutes.
Turn out the pies onto a wire rack as soon as they come out the oven and allow to cool.
Enjoy with some mulled wine and don’t forget to leave one out for Santa!