Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy shortbread mince pies. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids. Combine the pastry into a ball - don't add liquid - and knead it briefly.
Easy Shortbread Mince Pies is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Easy Shortbread Mince Pies is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook easy shortbread mince pies using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Easy Shortbread Mince Pies:
- Make ready 225 g/8oz cold butter, diced
- Take 350 g/12oz plain flour, sifted
- Prepare 100 g/3.5oz golden caster sugar
- Get Pinch salt
- Get 280 g/10oz mincemeat
- Prepare 1 small egg
- Make ready icing sugar, to dust
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Instructions to make Easy Shortbread Mince Pies:
- In a large bowl, add the cold diced butter to the sifted flour.
- To make the pastry, rub together with your fingers until combined. Then mix in 100g golden caster sugar and a pinch of salt.
- Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
- Preheat the oven to 200C/gas 6/fan 180C/392F. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
- Spoon 280g mincemeat into the pies.
- Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
- Beat 1 small egg and brush the tops of the pies.
- Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack.
- To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.
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