Mince Pie with Stilton

Bluestone Mince Pie

Christmas just wouldn't be Christmas without mince pies! Mince pies have been eaten as part of a traditional British Christmas since as long ago as the 16th century. Back then, they were made using savoury meat but are now made with sweet mincemeat; a mixture of sugar, dried fruits, spices and maybe a splash of brandy.

Some people make small bite size ones, other make giant mince pies, just like an apple pie but here at Bluestone, we want to be traditional! Take a look at this easy peasey recipe for the rich, sweet and sticky fruit wrapped in delicious pastry. Our Head Chef has put together this simple, family friendly recipe.

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients:

  • 350g / 12oz plain / all purpose flour
  • Pinch of salt
  • 225g butter / 8 oz cubed or an equal mix of butter and lard
  • 1 beaten egg + 1 cold water as needed
  • 1 jar of shop bought mincemeat
  • 2 tbsp icing sugar

Preparation:

Heat the oven to 205°C/400°F/Gas 6

Make the Pastry

  • In a large clean bowl, mix the flour, salt and butter.
  • Rub the butter (room temperature) into the flour with your fingertips until the mixture resembles fine breadcrumbs – get your little ones messy, they will love this bit!
  • Slowly add in the egg to the mixture and gentle stir, add a splash of cold water a teaspoon at a time until the mixture binds but don't make it too wet!
  • Set aside, covered and ideally leave for 15 to 30 minutes.

You can also make the pastry dough in a food processor – but its not half as much fun!

Assemble the Pies

  • The number of pies will depend on the size of your baking cup tray.
  • Dust a clean work surface lightly with a little flour and roll out two-thirds of the pastry to roughly 3mm or 1/8" thick. Cut circles to line the cups of your tin, don't worry if the pastry doesn't come to the top.
  • Fill the pastry lined tins 2/3 full with mincemeat.
  • Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids.
  • Moisten the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape. (For an added golden finish, brush with a little egg wash)
  • Bake in the preheated oven for approximately 15 to 20 minutes or until golden brown. Remove from the oven and sprinkle with the icing sugar.
  • You now have delicious, standard mince pies!

However, as you well know, we like to think we’re a little different and Free Range here at Bluestone – for an added festive twist, gently loosen the pastry lid, add a smidging of stilton and replace the lid, bite, eat, enjoy and have another one!

Let us know what you think or post your pictures at www.facebook.com/bluestonewales

 

Categories:Food and Drink

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