Mince Pies Made Easy

Mince pies are stacked up at the annual mince pie eating contest, in Wookey Hole, near Wells, England. (Matt Cardy/Getty Images)

[xtypo_dropcap]T[/xtypo_dropcap]he fruity mince pie is a traditional British sweet pie served during the Christmas season.

The ingredients date from the 13th century, when returning European crusaders brought back Middle Eastern recipes containing meats, fruits and spices. Nowadays, most recipes contain dried fruit and spices, rather than meat, although many recipes still contain lard.

Folklore has it that eating a pie on each of the 12 days of Christmas brings wealth and prosperity for the next 12 months. Whether that’s true or not, these sweet treats are well worth the eating.

This recipe uses ready-made mincemeat. Buy your favourite brand and add a little extra brandy or rum if needed. These mince pies can be made now and put into the freezer for Christmas, and can even be frozen uncooked.

Quick Mince Pies

Makes 18-20 pies

Ingredients
• 225g (8 oz) butter (straight from the fridge, cut in small pieces)
• 350g (12 oz) plain flour
• 100g (3½ oz) caster sugar
• Pinch of salt
• 280g (10 oz) mincemeat
• 1 egg, lightly beaten

Utensils
• Sieve
• Bowl
• 2 x 12-hole cupcake tins

Method

1. Preheat oven to 200C/400F

2. Sift the flour into a bowl. Add the butter and rub into the flour until the mixture resembles breadcrumbs. Add the sugar and salt and roll into a ball. Knead until smooth (don’t add any liquid).

3. To line the cupcake tins, break off a 2cm ball of pastry and press into each hole.

4. Add a spoonful of mincemeat to each pie.

5. To make the pastry lids, take a 1-2cm ball of pastry and pat between your hands until big enough to cover the pie. Press the lid gently onto the pie and squeeze the pastry edges together to seal.

6. Brush the pie tops with the beaten egg and bake for 20 minutes until the tops are golden.

7. Cool in the tin for 5 minutes and then move to a wire rack. Lightly dust with icing sugar before serving. Also tasty with brandy butter, creme fraiche or cream.

Store in an airtight container for up to 4 days.

Optional extras―try adding orange or lemon zest and cinnamon to the pastry, or experiment by mixing in a little light muscovado or brown sugar.

You can also vary the filling mixture by adding orange juice instead of brandy or rum, or even try a little pumpkin puree for a festive alternative.

Sprinkle flaked almonds over the mincemeat before baking for a delicious nutty texture.