Sandham family mincemeat
A real treat. Associate food editor, Barney Desmazery, has had this recipe in his family for 100 years
From-the-freezer mince pies
Makes 12
Easy
Prep:
Cook:
Keep these festive favourites nice and simple or spice things up with some imaginative twists
Skip to ingredients
- 500g pack sweet or dessert shortcrust pastry
- little plain flourfor dusting
- about 300g/11oz mincemeat
- splash of milkfor glazing
Nutrition: per serving
- kcal272
- fat14g
- saturates5g
- carbs37g
- sugars20g
- fibre1g
- protein2g
- salt0.22glow
Method
step 1
Roll out a little over half the pastry on a flour-dusted surface to about the thickness of a £1 coin. Stamp out circles of pastry to line the holes of a 12-hole bun tin – an 8cm cutter should be about right. Re-roll the trimmings until all 12 holes are lined.
step 2
Spoon a little mincemeat into each, then roll out the remaining pastry with a little more flour. Use a 6cm fluted or plain round cutter to cut out 12 lids. Top the mincemeat with the pastry lids, push around the edges to seal, then poke 1-2 small holes into each to allow steam to escape. Wrap the whole tray well in cling film. Will keep in the freezer for up to 3 months.
step 3
To cook, heat oven to 200C/180C fan/ gas 6. Remove the mince pies from the freezer and brush the top of each with a little milk. Bake for 20-22 mins or until the pastry is golden and crisp and the filling piping hot.
