Tear and share mince pie recipe
Perfect to share with family and friends, our generous open mince pie is made up of lots of individual pies so there’s one for everyone.
• Preparation time:15 minutes, plus 30 minutes chilling
• Cooking time:40 minutes
• Total time:1 hour 25 minutes, including chilling
• Makes: 1 large pie that divides into 15
• 200g plain flour
• 100g butter, chilled and diced, plus extra for greasing
• Finely grated zest of 1 large orange
• 410g jar mincemeat
• Icing sugar, to dust
1. Preheat the oven to 200°C, gas mark 6. Grease a 20cm x 4.5cm round loose-bottomed tin.
2. Place the flour, butter and zest in a food processor and blend until the mixture resembles fine breadcrumbs. Gradually add 2-4 tablespoons of very cold water, pulsing lightly between each addition until the mixture forms a ball. You may not need all the water. Wrap the pastry in clingfilm and chill for 30 minutes.
3. Roll the pastry out on a lightly floured surface to a thickness of a £1 coin, always rolling the pastry in one direction to prevent over-stretching it. Using a 9-10cm cutter, stamp out 15 circles, re-rolling the pastry if necessary.
4. Spoon a generous teaspoonful of mincemeat into the centre of each pastry circle. Gather up the edges with the thumb and forefinger of each hand to make a small open square. Repeat with the other circles, fitting each one snugly into the prepared tin until the tin is full.
5. Bake for 20 minutes then reduce the temperature to 180°C, gas mark 4 and cook for a further 20 minutes. Remove from the oven and leave to cool slightly. Turn out onto a serving plate. Dust with icing sugar and serve with Cointreau infused cream.
If you do not have a food processor or prefer to make pastry by hand, simply rub the chilled butter into the flour, add the zest and the water and mix with a round-bladed knife until the mixture comes together into a ball
Recipe from http://Tear and share mince pie recipe