Baking ‘FEVER’ishly Christmas mince pies

2018-12-12 06:00
PHOTO: food24

PHOTO: food24

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For the pastry

• 500g flour

• 2.5ml salt

• 350ml butter

• 120ml ice cold water

For the filling

• 1 jar fruit mince

• 1 apple — peeled, cored and grated

• 15ml brandy or sherry

Method (15 minutes)

Place the flour and salt in a bowl, rub in the butter with your fingers (or blitz in a food processor).

Add a little cold water at a time until the dough comes together.

Stop adding water once a nice soft dough has formed without stickiness.

Place in a plastic bag and leave to chill in the fridge for at least 30 minutes.

Prepare your filling by mixing all the ingredients together.

Roll out the pastry to about a 3mm thickness and cut out circles that fit well into the tin.

Fill each pie with about a teaspoon of mince and then cut a top for each pie, a slightly smaller circle or a star.

Glue each top on with a little water.

Poke or cut a small hole in the middle of each pie to allow the steam to escape.

Brush the top with a little bit of beaten egg and bake for about 15 minutes at 180°C until crisp and golden brown.

— Food24.


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