[et_pb_section admin_label=”section” fullwidth=”on” specialty=”off” background_color=”#45db3b” inner_shadow=”on” parallax=”off” transparent_background=”off” allow_player_pause=”off” parallax_method=”off” padding_mobile=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” make_equal=”off” use_custom_gutter=”off”][et_pb_fullwidth_header admin_label=”Fullwidth Header” title=”Mouth Watering Mince Pie Recipe ” subhead=”because ‘it’s just a little holiday weight’ ” background_layout=”dark” text_orientation=”left” header_fullscreen=”off” header_scroll_down=”off” parallax=”off” parallax_method=”off” content_orientation=”center” image_orientation=”center” custom_button_one=”off” button_one_letter_spacing=”0″ button_one_use_icon=”default” button_one_icon_placement=”right” button_one_on_hover=”on” button_one_letter_spacing_hover=”0″ custom_button_two=”off” button_two_letter_spacing=”0″ button_two_use_icon=”default” button_two_icon_placement=”right” button_two_on_hover=”on” button_two_letter_spacing_hover=”0″ background_color=”rgba(94,0,137,0.85)”] [/et_pb_fullwidth_header][/et_pb_section][et_pb_section admin_label=”section” fullwidth=”off” specialty=”on”][et_pb_column type=”3_4″ specialty_columns=”3″][et_pb_row_inner admin_label=”row_inner”][et_pb_column_inner type=”4_4″ saved_specialty_column_type=”3_4″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]
With less than 10 days to go until Christmas, the next week is all about gearing up for those big family Xmas meals and showing them your fantastic culinary skills. This week our head designer is sharing with you her FOOL PROOF mince pie recipe, complete with self-taken photos to show you step by step what to do. I cannot stress just how good this recipe is – every time Topology make them they are gone in a flash.
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You will need:
1x Deep Muffin Tray (this is essential)
1x Circular Cookie Cutter about 10 cm (a glass usually works)
For the Filling:
800 g of mince meat
1x Apple
1x Satsuma or Tangerine
1x Lemon zest
1/2 teaspoon of cinnamon
a dash of vanilla essence
For the Pasty:
375 g of plain flour (sifted)
260 g of unsalted butter, softened
125 g of caster sugar
1x large egg
1/2 teaspoon of cinnamon
icing sugar for dusting
1x beaten egg for glazing
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Pre-heat oven
220 C /400F/Gas 6 (200 for fan ovens)
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PASTRY TIME
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1. Don’t be scared of making pastry, this is so easy! Place the flour and butter in a bowl and rub together until the mixture has a crumb appearance. Add the sugar and cinnamon and mix, then the egg, and mix again. Tip out onto a lightly floured surface and fold until the pastry comes together, sprinkling a bit of extra flour if needs be. Be careful not to over mix. Wrap the pastry in cling film and bung in the freezer for 10 mins.
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FILL EM UP
2. Scoop the mincemeat into a bowl and mix the satsuma, apple and zest, cinnamon and lemon zest into it.
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ASSEMBLE THE PIES!
3. Get a rolling pin (or wine bottle if you aren’t a frequent baker!) Roll out the pastry to about a pound coin thickness. Using a round cutter or drinking glass (about 10cm), cut out as many bases as you can with the pastry. Grease your muffin tray with a bit of butter and pop your cut bases into the tray. Pat lightly until they have moulded to the muffin tray holes. Put a generous dollop of the mince meat in each hole – I like to fill them up to the top. Brush the edge of each pie with a little beaten egg if you like a glazed appearance. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Use the beaten egg as a glue to keep the lids on. Glaze with the rest of the egg.
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BAKE EM
4. Bake mince pies for 15-20 mins until golden brown, keep an eye on them as different overs bake differently. Leave to cool for about 15 minutes before scooping them out gently. Sprinkle with icing sugar.
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EAT THEM!
5. Enjoy the best mince pies you’ve ever eaten and will ever eat!
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