🎄Day 5 of 12 days of RebeccaRose🎄

I LOVE mince pies! Be it all-butter, icing topped or made with puff pastry; it’s just not Christmas without them. They taste like Christmas in a bite and I find that baking them from scratch makes them even better. I like to eat them warm, straight from the oven, topped with lots of brandy butter. This is my ultimate mince pie recipe that I never fail to use each December. I like to make double the amount of pastry and put half in the fridge. Alternatively, you could use shop-bought pastry if you’re in a rush. But, it’s definitely worth taking the time to make your own. It’s AMAZING!

Ingredients:

• 65g cold butter
• 350g plain flour, plus extra for dusting
• 110g lard or you could use buter
• 300g mince meat(I always use a bit more)
• splash of milk

Recipe:

1. Pre-heat the oven to 200 degrees Celsius and grease your muffin tray with butter.
2. Mix the lard, flour and butter between your fingers until crumbly. Add 5 tablespoons of water gradually and combine to make the pastry. You may need more than 5 but see how dry/wet it is.
3. Roll out the dough onto a floured surface and use a round pastry cutter to cut out 12 circles big enough to fit in the tray. Then, cut out 12 stars or circles to fit on top of the pie.
4. Press the pastry circles down into each hole and fill with mincemeat – I find that 1 heaped teaspoon is a good amount.
5. Top each pie with a pastry star or circle and brush with milk. Pop in the oven and bake for around 20 minutes or until golden brown.
6. Top with a dollop of brandy butter and enjoy warm whilst watching a Christmas film. You can’t beat it!

I hope you liked the recipe, my mouth is watering writing it! Let me know if you make it, I would love to hear how yours turned out.

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Rebecca x