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  • 410g  Robertson’s Mincemeat
  • 200g plain flour, sifted
  • 40g caster sugar
  • 125g salted butter, diced
  • 1 Tbsp Rum
  • 1 large free-range egg, beaten
  • milk, to glaze
  • icing sugar, to decorate

Tip the mincemeat into a bowl, add the Rum and stir so that the liquid is evenly distributed; set aside for at least one hour.

Place the flour, sugar, and butter in a food processor and process briefly until resembling breadcrumbs; add the egg through the feeder tube.

Knead the mixture together, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin (buttered). Press gently into each hole, then fill with the mincemeat.

Cut out another 12  smaller circles and use to cover the mincemeat. Press the edges together to seal. Using a cookie cutter, star-shaped, make a small incision on the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200’C/400’F.

Bake the pies for 20 minutes, or until golden brown.

Remove to a cooling rack and serve warm, dusted with icing sugar.

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