Christmas mince pies
How to make traditional Christmas mince pies
2 cups (225g) flour
Pinch of salt
150g butter, cubed
2 tbsp (30ml) ice-cold water
jar (225g) fruit mince meat
1 apple, peeled and grated
1 tbsp (15ml) brandy (optional)
Icing sugar to dust
3 tbsp (45ml) milk, for glazing
Lightly butter a mince pie tray and set aside. (Can also use mini-muffin trays)
Place flour and salt into a bowl and rub in butter using your fingers, until mixture resembles breadcrumbs.
Add water and mix until dough just comes together.
Cover dough in plastic wrap and chill in fridge for at least 30 minutes before using.
Place fruit mince, grated apple and brandy (if using) in a bowl and mix to combine. Set aside.
Preheat oven to 180C.
Remove pastry from fridge and place on a lightly floured surface.
Roll out pastry thinly (about 1cm in thickness) and, using a round pastry cutter, cut out 12 circles, large enough to fill the base of the greased mince pie trays.
Gently place the rounds into each hole and fill with a teaspoon of fruit mince mix.
Cut out another 12 rounds (slightly smaller) and use to cover the fruit mince.
Press edges together to seal and make a small incision in centre of each pie to allow steam to escape when baking.
Lightly brush pastry tops with a little milk and bake in oven for 15-20 minutes, or until lightly golden in colour.
Remove from oven, dust with icing sugar and allow to cool on a wire rack.