With just over a month to go until Christmas Day, I have already started making mince pies. They are a favourite in our household and as soon as Nick’s birthday has passed in November, we’re all given the green light to eat them!
Most of the shop bought mince pies are made with butter, so I adapted this recipe last year so H-Bear could join in with our mince pie consumption too. The recipe is so easy – and great to make with kids as it doesn’t really matter if the pastry is overworked.
The Recipe (Makes 12-14 with stars on top)
Preheat the oven to 180°C
125g butter alternative, diced (we use Flora Freedom)
225g plain flour – some plain flour contains soya, so make sure you check the packet before you use
2 tablespoons of golden caster sugar
2 large eggs. One whisked to add to pastry and the other whisked to glaze the stars before baking.
300g of mincemeat
Cinnamon sugar to sprinkle on top of glaze (100g golden caster sugar and 2 tsp of cinnamon – you will have lots left over for future batches)
1. Prepare 12-case cupcake tin by greasing with butter alternative.
2. Mix the butter, flour and sugar together until mixture resembles bread crumbs. I used our Kitchen Aid, but you can rub together with hands too.
3. Gradually add one of the eggs.
4. Bring the mixture together with your hands, wrap in clingfilm and leave in the fridge to chill for 30 minutes.
5. Roll out on floured surface and cut shapes.
6. Place in cupcake tin and add mincemeat.
7. Place stars on top and glaze.
8. Sprinkle cinnamon sugar on top of stars.
9. Bake in oven for 20 minutes, or until golden brown, and turn out onto cooling rack.
Serve with anything from a cup of tea, to a hot chocolate, to a glass of mulled wine!
Save me for later – pin me!