Shortcrust Mincemeat Pies
4,9 / 10
ready in 1 hr
- 3 ¼ cups all-purpose flour (plus extra for dusting)
- 1 ⅙ cups butter
- ½ cup superfine caster sugar
- 1 large egg (beaten)
- 21 ozs Ground meat
- 1 unwaxed Orange (finely grated zest)
Sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
Mix in the egg to form a soft but firm dough. Wrap in cling film and chill for 15 minutes.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 16-18 bun tins.
Mix together the mincemeat and orange zest.
Roll out the dough on a lightly floured surface about 3mm thick. Using an 8-10cm|3-4" cutter, cut out about 16-18 bases and line the tins.
Put about a tablespoonful of mincemeat into each. Brush the edge of each pie with a little beaten egg.
Re-roll the dough and cut out lids and press them on top to seal. Glaze with beaten egg and make a small cut in the tops.
Bake for about 20 minutes until lightly golden. Cool in the tins for 10 minutes. Place on a wire rack to cool completely.
Sift icing sugar over the tops.