Classic Mince Pie
Ingredients
- 225g cold butter, diced
- 300g plain flour
- 50g wholemeal flour
- 100g stevia (or sugar)
- 280g mincemeat
- 1 small egg
Preparation
To make the pastry, rub 225g cold, diced butter into the flour, then mix in 100g stevia and a pinch of salt
Combine the pastry into a ball and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later. Add a dash of milk or orange juice if the dough is a bit crumbly
Preheat the oven to 200C/gas 6/fan 180C. Sprinkle some flour on a flat work top and roll out the dough with a rolling pin until it's 3-4mm thick. Cut out circles using a glass or cutter and lay in 18 holes of two 12-hole patty tins. Cut out star shapes for the tops
Spoon 280g mincemeat into the pies (1 tbsp per pie) then lay the star lids on top
Beat 1 small egg and brush the tops of the pies. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack
