Mince pies – the good, the bad, and the ugly

I had a bit of a baking fail yesterday. I may fill you in on the rest of the fails later on, but for now I’ll tell you about the one that I managed to rescue – the mince pies.

Mince pie filling:

  • get a jar of mincemeat (you know if you are or are not the sort of person who will use up the rest of a bag of candied peel – I am not)
  • add dried cranberries (Mary Berry said they were OK in the Christmas Bake Off Special)
  • add a splash of brandy
  • stir it about

Mince pie pastry:

  • 130g plain flour
  • 20g icing sugar
  • 75g butter
  • rub until it’s a bit like breadcrumbs
  • add 1 egg yolk (save the white)
  • add water until it makes a dough

What NOT to do:

  • roll out to about 4mm thick
  • cut circles that just cover the bottom of your shallow bun tin
  • put in lots of lovely filling
  • cut stars to go on top that don’t quite reach the edge
  • put in oven until brown
Lots of lovely filling

Lots of lovely filling

Lovely filling explodes over edges, welding pies to dish. Bad move.

Lovely filling explodes over edges, welding pies to dish. Bad move.

What to do if you want them to be nice:

  • grease bun tin with butter
  • roll out until really quite thin
  • cut bigger circles
  • put in just a bit of lovely filling
  • cut bigger stars
  • brush some of the egg white on top of the stars
  • sprinkle some cinnamon
  • put in oven until only just a little bit brown
This is much better

This is much better

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