It’s simply not Christmas until you have a mince pie! For as long as I can remember I have not enjoyed the mince pies that you buy in the shops, but I don’t really know why. A few years ago I decided to try to make some myself, more for my husband’s benefit than mine. But, to my surprise, I actually like these pies.
This is not so much of a recipe as an assembly job. There are only 4 ingredients, (5 if you count the milk to glaze the pastry). I have added a small twist to the traditional pie in the form of some chocolate chips – what can I say, I like chocolate!
- 600g frozen, ready-rolled shortcrust pastry sheets (I used 3 square sheets), defrosted for 5 minutes
- 1 jar (410g/14oz) ready made Fruit Mince (I used Robertsons)
- 50g small dark chocolate chips
- 10g (approx) brown sugar
- Milk, to glaze
- Heat your oven to 200C/fan forced 180C/390F.
- Grease 10 holes of a standard 12-hole muffin pan, either with cooking spray or low-fat margarine.
- Cut 10 larger sized rounds from the pastry to make your pie bases, (they should be about 9cm/3.5inches).
- Put the rounds into prepared holes of the muffin pan.
- Fill each base with a heaped teaspoon of the fruit mince. (This should use up the jar’s contents, but if not then share out the remainder of the fruit mince between the pies.)
- Top the fruit mince with a few chocolate chips. Don’t overfill the pies with chocolate chips (no matter how tempting it is!).
- Then cut out 10 smaller rounds of pastry (7cm/just under 3inches) to make the pie lids.
- Put the lids onto each of your pies, crimping the edges with a fork to seal the filling in.
- Glaze the tops with a little milk, and then sprinkle each pie with about a quarter of a teaspoon of brown sugar.
- Cook for 20-25 minutes or until your pies are golden brown.
- Remove from the oven and cool in the pan for 10 minutes.
- Remove the pies from the pan and cool on a wire rack for at least 30-40 minutes before eating. (Please beware – if you try to eat them before they have cooled the hot filling will burn your mouth!)
- Enjoy on their own for a treat, or with cream or custard as a dessert.