Tis the season for mince pies!
I love mince pies! You cant enjoy the holidays without them! These non-alcoholic mince pies are the perfect after dinner treat for Christmas! They're light and airy and buttery. Full of so much flavour, it will definitely get you in the Christmas Spirit!
Recipe
Light, airy, buttery and flaky puff pastry, filled with festive mincemeat and sprinkled with dermerera sugar for that added crunch!
Prep Time: 30 minutes
Cook Time: 20-30 minutes
Total Time: 50 minutes
Servings: 12-15
Author: Zainab
Ingredients
300g butter, very cold, cubed
400g plain flour, plus extra to dust
Pinch sea salt flakes
100ml ice-cold water
90g demerara sugar, plus extra to sprinkle
1 large free-range egg, beaten, for brushing
Mincemeat of your choice
You'll also need..
1-2 x 12-hole muffin/pie tins, holes lightly greased with butter; 10cm plain cutter; 6cm plain cutter
Method
1. Put the butter in a mixing bowl, add the flour and the salt, then use your fingertips to rub loosely together. Keep some lumps of butter as these will help the pastry puff.
2. Add the ice-cold water and mix with a round-bladed table knife until the mixture comes together into a dough, then wrap and chill for an hour.
3. Roll out the dough on a lightly floured surface into a 15cm x 40cm rectangle. Sprinkle with one third of the sugar, then gently press the sugar into the dough with a rolling pin. Take a short end and fold a third of the dough over the center, then take the other short end and fold that third over the top, as if folding a letter. Wrap, chill and rest the dough for 30-60 minutes.
4. Roll out the dough on a lightly floured surface to the same size, sprinkle with half the remaining sugar, then repeat the letter fold. Chill the pastry for 30-60 minutes, then repeat using the remaining sugar and the same fold. Chill for 1 hour or overnight.
5. Roll out the dough on a lightly floured surface until 3mm thick and use the large cutter to stamp out circles, re-rolling as needed. Use to line the bases of the muffin/pie tins, then fill with your choice of mincemeat.
6. Use the smaller cutter to cut lids (re-roll as needed), brush one side with egg wash, then place (egg wash-side down) on top, pressing gently to seal the edges. Brush the pie tops with more egg wash and sprinkle with a little demerara sugar and a tiny pinch of sea salt (the salt balances the flavour). Chill for 20 minutes.
7. Heat the oven to 200°C/ 180°C fan/gas 6. Cut a small slit or hole in the tops of the pies and bake for 20-30 minutes until golden and crisp. The pies are delicate when they’re warm, so cool in the tins for 5 minutes before gently removing and cooling. Warm through briefly to serve – they’re wonderful with a scoop of clotted cream.
Notes
Make Ahead: Wrap the pastry and freeze for up to 1 month. Defrost overnight in a cool place.
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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