Tuesday, 13 December 2011

Granny Frost's Mince Pies

These are melt in the mouth, crumbly treats. Absolutely worth the effort! Cold hands make for better pastry as over working it makes the gluten tough, changing the consistency of the pastry - run your hands under a very cold tap prior to touching the ingredients and dry them well.

250g Plain Flour
200g Butter at room temperature and cut into small pieces
90g Icing Sugar sifted
2 egg yolks
Pinch of salt

Method


1. Sieve the flour onto a worktop or into a large bowl and make a well in the centre.

2. Put the cubed butter in the well and work with your finger tips in a rubbing motion but don't incorporate the flour yet. Do this until the butter is very soft and creamy.

3. Add the sifted icing sugar and salt and work into the butter in the same way.

4. Add the egg yolks to the well to the butter/sugar/salt/egg mixture. Then incorporate the flour. Work as little as possible until the dough is smooth. Form into a ball.

5. Put into a plastic bag to chill for a minimum of two hours.

6. Preheat the oven to 160 degrees and brush the patty tins with melted butter.

7. Roll out the pastry fairly thinly with a floured rolling pin.

8. Cut out into rounds about 7cm and about 8cm as the bottom of the pies will need to be slightly larger. Place the larger rounds in the tins and spoon a teaspoon of mince meat into the case. Top with the smaller round. Repeat.

9. Bake for about 20-25 minutes. Cool on a wire rack and dust with icing sugar.

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