Mince Pie with Stilton
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
- 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
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