120g of butter
120g of Trex (or other shortening or lard)
pinch of salt
400g self raising flour
ice cold water (as needed)
out 400g of flour in a large bowl, then dice in to it your fats.
Make sure they are very cold and are diced pretty small, by
doing this you keep handling to a minimum, as
warm hands melt the fat rather than rub it into
– by adding the fats to the flour you can use it to keep the fats
from sticking together.
have a food blender, now is the time to get it out and add your crumb
mix to it and pulse with a cutting blade in it.
then with cold hands rub the fats in to the flour, until it resembles
a breadcrumb mixture.
– by shaking the bowl all the large pieces of butter and
Trex will come to the top making it easier to rub in.
is rubbed in, then place in a bag and pop in the freezer and leave
– the crumb mix can remain frozen for up to six months
you are ready to make the pastry, take out the amount you
need and add some ice cold water and mix until it forms a dough (you
will need less than you think, as the fats warm up and start to bring
the pastry together).
for the mince meat. I rate M&S luxury Mincemeat
and just add Cranberries, Cinnamon and Spiced Rum. It
is Christmas in a jar!
out your pastry as thin as you can and using a circular cutter, cut
them out to make the base of the pies. If you are worried about
them sticking then use cake release on the trays or grease them
teaspoon of mince meat in to each pie case (you do not want them to
bubble over as it makes them stick to the tray).I pop
star shapes on the top of mine, but have used both trees and hearts
in the past, just cut the pastry out so it sits on top of the mince
Gently brush the top of the pies with egg wash and place in a preheated oven at 180 degrees for 10 to 15 minutes.
Once cooked take out and remove from the tray straight away (I use a butter knife) and allow to coolThese mince pies freeze very well and will reheat from frozen too