Christmas is around the corner and nothing gets me in the festive cheer more than a delicious Mince Pie.
Growing up in England I took these magical little bites for granted as they can be purchased from almost everywhere: bakeries, stores, petrol stations, basically anywhere with a till at this time of the year.. So its taken me some time getting used to the fact that mainland Europe hasn’t cottoned on to their wonderfulness yet.
It can be quite trying to recreate a favourite recipe in a different country, especially a non English speaking country where you have the added task of figuring out what the locals call specific ingredients. I have been living in Switzerland for over 4 years and I am still learning.
Well…. I was delighted to come across a Jar of a well known ready made mince in a bigger one of the stores here and grabbed it in fear of never seeing it again! (This was back in October)
I have been waiting patiently since for the right time to crack this jar open. Also on a side note, should you have someone that doesn’t enjoy a mince pie like my youngest son, you could keep a few bases free and simply add some jam, and treat them to some festive Jam Tarts!
Any way here is a wonderfully easy pastry if you have your mince already sorted but are looking for a festive pastry recipe to add that extra oomph to your mince pies this year.
500g Plain flour
75g Icing Sugar (plus extra for dusting – optional)
100g Caster sugar
Zest of 3 clementines, and the juice of 2 clementines
375g cold butter (diced) plus extra for greasing
400g – 500g mince meat
1 Egg (Beaten)
Preheat the oven to 190C gas/170C fan/Gas 5
Add the flour, sugars, and Butter into a large bowl and combine using your hands until you achieve a breadcrumb consistency.
Now add the zest of the clementines, mix well using your hands, add the juice and combine well, pour out the dough onto a floured surface and knead into a ball – if at this stage the dough keeps cracking and feels too dry you could add some more clementine juice or orange juice a tablespoon at a time until you are able to roll the dough into a smooth ball.
Refrigerate the dough for about 15minutes, meanwhile grease 2 x 12 hole muffin trays
Roll out the pasty to about the thickness of a £1.00 coin, and using a 12 x 8cm cutter cut out rounds and place into the muffin tray, spoon a teaspoon full of your mince mixture into the base and cover with another cut out round, or star shaped top.
Brush the tops with the beaten egg and bake in the oven for about 17minutes or until golden brown.
Dust with icing sugar if you prefer or Enjoy them as they are!