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Image of Deep-Filled Mince Pies

Deep-Filled Mince Pies

Servings: 24 mince pies

Author:

Prep Time
30

Cook Time
25

Total Time
55

🧂 Ingredients

400 g cold butter

(cubed)
700 g plain flour
200 g golden caster sugar
2 medium egg yolks
4 tbsp cold water
2 tsp nutmeg

(optional)
1 beaten egg

(for egg wash)
100 g ground almonds
100 g golden caster sugar
2 medium egg whites
1 tsp almond extract
800 g mincemeat

Instructions

1 Add the butter and flour to a large mixing bowl and rub together using your
fingertips until it resembles fine breadcrumbs. You can also do this in an
electric food processor.
2 Pour in the golden caster sugar and the nutmeg and mix well before making a well
in the centre. Add the egg yolks and 1 tbsp of cold water and mix with a knife.
3 Keep adding a little water until the mix resembles a dough. Bring together to
form a ball, split into two and wrap in cling film. Refrigerate.
4 Heat oven to 200°C/fan 180°C/gas 6.
5 Add all the almond ingredients to a medium mixing bowl and mix well with a
wooden spoon to create a paste. Set aside.
6 Unwrap one of your dough batches, and place between two lightly floured sheets
of parchment paper. Roll out until approximately 3mm thick.
7 Lightly flour a fluted cookie cutter larger than the size of your tray, and
stamp out 12 circles.
8 Lightly flour a smaller fluted cookie cutter and a small star cookie cutter and
stamp out six of each.
9 Place your 12 larger circles into each hole in your baking tray, gently pushing
to the edges.
10 Place 1 tbsp of mincemeat in each pie, taking care not to overfill your pies.
Using a pastry brush, paint the edges of all of your pies with egg wash. Add ½
tbsp of almond paste to six of your pies.
11 Place your six smaller round circles on top of your pies filled with almond
paste. Place your six stars on the remaining pies.
12 Using a fork, gently crimp the edges of your almond mince pies to seal.
13 Pierce your almond mince pies twice with a sharp knife to allow the steam to
escape during baking. Paint the tops of all your pies with egg wash before
placing in the oven for 25 minutes until golden brown.
14 Remove from the oven and allow to cool in the baking tray before removing to a
cooling rack.
15 Repeat the process with your second batch of dough, or freeze in cling film for
up to 1 month. When defrosting the dough transfer to a fridge and allow to thaw
for 1 full day before using.

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