Easy Peasy Mince Pies….. guaranteed to impress without the stress!!! by Heidi Swain
It was almost two years ago that I was imploring you all to embrace some seasonal baking with the recipe for my Easy Cheat Sausage Rolls and now I’m donning the festive apron again and sharing my Easy Peasy Mince Pies recipe to help celebrate one of the most popular bakes in my Christmas novel, Mince Pies and Mistletoe at the Christmas Market.
As you may recall I like to ‘impress without the stress’ (I think I should patent that phrase) and these star topped treats really couldn’t be easier. I have a tin to hand from around the last week of November up until December 22nd when the Quality Street and Lindor enter stage left.
You will need:
One pack of pre-made shortcrust pastry (at room temperature)
A jar of mincemeat
1 beaten free range egg
A star shaped cutter for the pie tops and a round one (not too big) for the base
12 hole cake tin (not too deep)
Ma Larkin style apron
Classic fm belting out carols, or depending on mood/taste Smooth Xmas belting out Elton John
One glass of fizz, mulled wine or similar as a reward for all the hard work
What you need to do:
Set the oven to 200C
Roll out the pastry on a floured board
Use the cutter to cut the 12 discs for the bottoms
Place the discs in the cake tin and add approximately 2 teaspoons of mincemeat (taking care not to overfill)
Cut the 12 tops using the star shaped cutter and lightly press on the pies before glazing with beaten egg
Bake in the oven for 15 – 20 minutes, then allow to stand before transferring to a cooling rack
Finally, top up your glass again, you’ve worked hard after all!
Pop them back in the oven for a couple of minutes when guests arrive and treat them to the scent as well as the taste of season.
So there you have it. I said it was simple. Whether you have the time (or the inclination) to bake from scratch this holiday or like me you prefer to take the easier option, I wish you all a very merry Christmas and a happy New Year!