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Merry Mini Mince Pies

It's beginning to look a lot like Christmas! With only two weeks to go until Christmas I decided it was time to make my first batch of mince pies. This recipe compiles several others and can be simplified if you want a quicker recipe solution.

 

Merry Mini Mince Pies with a Hazelnut Crumb Topping

Makes 12 pies

Ingredients:

For the Shortcrust Pastry:

  • 95g plain flour
  • 65g unsalted butter (refrigerated and then diced)
  • 30g caster sugar
  • 15g egg (Take 1 small egg, crack it into a mug, mix with a fork and then weigh out)

For the Filling:

  • 175g Mincemeat (of your choice)
  • 1 satsuma (rind and juice of one segment - you can eat the rest!)

For the Topping:

  • 15g plain flour
  • 10g butter (at room temperature)
  • 7g demerera sugar
  • A generous pinch of ground cinammon
  • 10g hazelnuts (lightly toasted and then finely chopped)

Method:

  1. To make the pastry, use your fingertips to rub the butter and flour together until you reach a breadcrumb consistency. Add the sugar and egg and mix together to form a dough.
  2. Lightly flour a surface and bring the dough together. Do not overwork it at this stage. 
  3. Wrap the dough in cling film and put it in the fridge for 10 minutes.
  4. Meanwhile, put the mincemeat, satsuma zest and juice in a mixing bowl, and stir to combine.
  5. To make the crumble topping, put the flour, sugar, butter and cinnamon in a bowl and using the same technique you used for the pastry; mix with your hands to form a breadcrumb texture.
  6. Put the hazelnuts in a frying pan over a medium heat and toss occasionally until lightly browned. Watch these carefully as they may catch quickly and burn. Let them cool for a moment before chopping and adding them to the crumble mix.
  7. Turn the oven on to 170C fan, and have your mini tray ready.
  8. To make the pastry cases, remove the pastry from the fridge and roll it out on floured surface until you can just see the board through it. Use a fluted cutter that is a little wider than the circumference of the pie tray. You will need to generously flour the rolling pin and board in order to make it easy for you to lift the discs.
  9. Use the pastry disks to line the tray and gently press the pastry in with your fingertips or using a ball of excess pastry so as not to tear it.
  10. Use approximately 1/2 tsp of mincemeat in each pie before adding approx. 1 tsp of crumble topping.
  11. Place in the fridge to chill for another 10 minutes.
  12. Remove the tray from the fridge and pop into the oven to bake for 18-20 minutes until golden brown.
  13. Remove from the oven and leave to cool for 5-10 mins in the tray before moving to a wire rack to cool completely, or serve them straight away!


Cook's Notes:

  • Best served warm with brandy cream/thick double cream/ice cream - Any cream really...
  • You can use shop-bought pastry and just plain mincemeat to make mince pies using a similar method to this recipe if you need to save time.
  • If you want to use a regular sized tray, I estimate the recipe would make 6-9 pies. Use 1tsp of mincemeat for each pie and a generous teaspoon of the crumble topping for each, and then bake for 25 minutes.
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