Mince Pies

I’ve had such a busy, but amazing few days. I’m really regretting it now though as my back is really hurting 🙁

I spent all day Friday baking and making gifts for my friends and family and then on Saturday I went out to lunch with my friends which was amazing as we had a good catchup. After that I went to my parents for a couple of hours and then I went to see my grandparents to give them their Christmas presents. I felt like Santa yesterday! The car was full of gifts and I had so many places to go!

In the evening I went out for a meal with my old work colleagues which again was fabulous as we had a great time catching up over a Chinese buffet. I have to say though, that I’ve been totally spoilt now and no Chinese restaurant is as good as my boyfriend’s! Haha 🙂

I also treated myself to a haircut yesterday, there’s only one person I trust to cut my hair and I’ve been going there for years, but it means I have to make it coincide with a visit to my parents! I didn’t have anything drastic, about 3 inches off as it was reallllllly long, but I didn’t want it to be too short, so I can still tie it back when I’m feeling lazy and I got my side fringe put back in! Feels so good to have a fringe again, it was so long it went half way down my neck :/

When I was well and truly into my baking frenzy on Friday, I made mince pies. Which, for me, means it’s officially Christmas. I know I’ve been planning and feeling festive for ages, but as soon as I get that jar of mincemeat down, that’s it! These are really easy to make and far superior to shop bought. The pastry is biscuity and flaky, no soggy bottoms here!

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Makes 12

Recipe from BBC Good Food

Ingredients:

> 225g unsalted butter
> 350g plain flour, plus extra for dusting
> 100g caster sugar
> Around 12tbsp mincemeant (you can use less, I like mine really well filled)
> 1 egg, beaten, to glaze
> Icing sugar to dust, optional

Method:

> Preheat the oven to 180 degrees C and grease a shallow bun tin.
> Place the butter, flour and sugar into a large bowl.
> You can use your stand mixer, but I prefer to make pastry by hand. Rub the butter into the flour and sugar and continue until a soft dough forms.
> Lightly flour your work surface and turn the dough out, don’t so much knead as just bring the dough together properly.
> Roll out the dough to 1/4 inch thick. Here’s where some people prefer to shape the bottoms and tops themselves, but I prefer to use cutters. I use a 7.5cm one for the bases and a 6.5cm one for the tops.
> Cut out 12 bases and lay them into the bun tin.
> Fill the mince pies as full as you want!

> Re roll the dough and then cut out 12 smaller round for lids. No need to egg wash the edges. Gently push around the edge of the mince pie to ensure a neat edge.
> Poke a hole in the middle of each mince pie to allow steam to be released and then brush the beaten egg over the top of each mince pie.

> Place in the oven for about 20 minutes until golden on top and the pastry feels slightly firm.
> Leave to cool in the tin. Once cooled, dust with icing sugar if desired.
> Will keep in an airtight container for 4-5 days although best eaten on the day they’re made as the pastry will soften.