Hi everyone, I am looking at the photo above and I feel that the happiest time of the year is getting closer and closer.
Saskia from Saskia Bakes has shared this homemade recipe, scroll down and read what makes her merry and of course don't forget to use this recipe this Christmas.
What's more festive than the taste of a homemade mince pie, still warm from the oven!? This recipe uses a pastry made with ground almonds for a slightly nutty bite, which makes a lovely rich and crumbly shortcrust!
Saskia from Saskia Bakes has shared this homemade recipe, scroll down and read what makes her merry and of course don't forget to use this recipe this Christmas.
What's more festive than the taste of a homemade mince pie, still warm from the oven!? This recipe uses a pastry made with ground almonds for a slightly nutty bite, which makes a lovely rich and crumbly shortcrust!
Ingredients
225g Plain Flour
50g Ground Almonds
85g Caster Sugar
175g Butter
1 Egg Yolk
1 Jar of Mincemeat
Icing Sugar for dusting
Directions
Put the flour, a pinch of salt, ground almonds and sugar into a food processor and pulse until combined.
Add the butter (diced) and process until the mixture resembles fine bread crumbs.
Add the egg yolk and process until the mixture comes together to form a soft dough.
Wrap in cling film and chill for 15 minutes until firm.
Heat the oven to 180C and roll out the chilled pastry to about 4mm thickness.
Use a medium round cutter to stamp out 12 circles and push these into your greased mince pie tin.
Fill with each pastry case with a teaspoon of mincemeat.
Stamp out lids for your pies (you can use a circle cutter to create a whole lid, or use star shapes etc and lay them on top of your mincemeat, pushing the edges down onto the pastry cases.)
Brush the lids with a little milk.
Bake for 20 minutes and leave to cool for several minutes in the tin before removing and placing on a cooling rack.
Once cool, dust with icing sugar.
225g Plain Flour
50g Ground Almonds
85g Caster Sugar
175g Butter
1 Egg Yolk
1 Jar of Mincemeat
Icing Sugar for dusting
Directions
Put the flour, a pinch of salt, ground almonds and sugar into a food processor and pulse until combined.
Add the butter (diced) and process until the mixture resembles fine bread crumbs.
Add the egg yolk and process until the mixture comes together to form a soft dough.
Wrap in cling film and chill for 15 minutes until firm.
Heat the oven to 180C and roll out the chilled pastry to about 4mm thickness.
Use a medium round cutter to stamp out 12 circles and push these into your greased mince pie tin.
Fill with each pastry case with a teaspoon of mincemeat.
Stamp out lids for your pies (you can use a circle cutter to create a whole lid, or use star shapes etc and lay them on top of your mincemeat, pushing the edges down onto the pastry cases.)
Brush the lids with a little milk.
Bake for 20 minutes and leave to cool for several minutes in the tin before removing and placing on a cooling rack.
Once cool, dust with icing sugar.
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Till next post Happy Baking guys!!!
Till next post Happy Baking guys!!!
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