In all truth, I had my first Mince Pie during my 30th Christmas. I’d never really seen them, or noticed them, at Christmas in Canada but after moving to the UK they were everywhere. And I was intrigued and a bit wary, but after my first bite I was hooked and I look forward to making them every year!
I use a recipe inspired by Nigella Lawson, with a couple modifications. The pastry is a simple one but requires a bit of time to chill but it turns out flaky and perfect pretty much every time! I’ve always used suet-free mincemeat from a jar but if you have the time you can certainly find recipes to make your own mincemeat!
- 1⅔ cups all-purpose flour
- 5 tablespoons vegetable shortening
- ½ stick cold butter
- juice of 1 orange
- 1 pinch of salt
- 1 cup mincemeat
- Add the flour to a mixing bowl and add pieces of shortening into the bowl, add the diced butter and shake to mix together. Place in freezer for 20 minutes.Mix together the orange juice and salt in a separate, small bowl, cover and leave in the fridge to chill.
- After 20 minutes, pour the flour and fat mixture into food processor and mix until small crumbs. Add the cold juice and mix until the dough just comes together. If all your juice is used up and you need more liquid, add some iced water.
- Pour the mixture out onto a clean surface and combine to a dough. Separate into 2 discs and wrap each in plastic or a towel. Let rest for 20 minutes. Preheat oven to 220C/425F
- Roll out the discs, one at a time as thin as you can. Once rolled using a cookie cutter or glass, cut out circles wider than your tins. Press the circles into the tins and add a tablespoon of mincemeat.
- Bake for 10–15 minutes and remove from the tins immediately onto a cooling rack. Once cooled sprinkle with icing sugar.