300 years ago, a mince pie would have been a huge dish called “Christmas pye” composed of “ox tongue, chicken, eggs, sugar, raisins, lemon and orange peel, and spices.” Over the years, the pies grew smaller and the meat content reduced, until they became a sweet mixture of suet, spices and dried fruit that had been steeped in brandy. This filling was put into little pastry cases that were covered with pastry lids and then baked in an oven - today’s mince pie. It is said that when the mixture is stirred clockwise, you can make a wish for the coming year.
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300 years ago, a mince pie would have been a huge dish called “Christmas pye” composed of “ox tongue, chicken, eggs, sugar, raisins, lemon and orange peel, and spices.” Over the years, the pies grew smaller and the meat content reduced, until they became a sweet mixture of suet, spices and dried fruit that had been steeped in brandy. This filling was put into little pastry cases that were covered with pastry lids and then baked in an oven - today’s mince pie. It is said that when the mixture is stirred clockwise, you can make a wish for the coming year.
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Ingredients
- 175 g SR Flour
- 100 g butter
- 1 egg yolk
- 25 g caster sugar
- 1 tbsp cold water only if necessary
- Mincemeat ready made/homemade
- Zest of orange
- Milk to glaze
- Caster sugar to dredge
Servings:
Instructions
- To make pastry, pre-heat oven 180 C (Gas no.5). Grease bun tray.
- In a bowl, rub flour and sugar with butter until it resembles breadcrumbs.
- Using a small palette knife, mix in egg yolk, and sufficient cold water to make a soft pliable dough
- Chill for 20mins if possible before rolling.
- Turn out onto a floured surface, and roll out. Cut into rounds, using 2 fluted cutters, one slightly smaller than the other, to make an equal number of mince pie bases and lids.
- Place the larger circles into the greased bun tray and add a teaspoon of filling to each. Brush a little milk on edges and place on lids. Press gently.
- Brush lightly with milk and bake for approx 15 mins to thoroughly heat the filling to cook pastry until golden.
- Transfer pies to a cooling tray and dredge with caster sugar.
Recipe Notes
recipe, food styling & photo: wendy barrie