Wholemeal mince pies - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 250 g Plain wholemeal flour
- 60 g Butter (unsalted) cold
- 60 g Lard cold
- Salt
- 4 tbsp Water ice cold
For the filling
- 300 g Mincemeat
For the topping
- Icing sugar to dust
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1
Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.
For this step you'll need:
- 250g Plain wholemeal flour
- 60g Butter (unsalted) cold
- 60g Lard cold
- pinch Salt
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2
Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs (or blend it in a food processor).
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3
Add 3-4 tbsp ice cold water , gradually stirring it into the dough with a knife until it just sticks together. If necessary add a little more water until the dough sticks together.
For this step you'll need:
- 4 tbsp Water ice cold
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4
Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.
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5
Preheat the oven to 220°C (fan 200°C, gas mark 7). On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 8cm fluted cutter and stamp out 12 circles and use to line a 12-hole bun tin. Place a heaped tsp of mincemeat into each pastry case.
For this step you'll need:
- 300g Mincemeat
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6
On a lightly floured surface, roll out the remaining pastry and either using a 7cm fluted cutter to stamp out lids, or use a star cutter to make a pastry star to place on top of the mincemeat.
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7
Bake for about 15 minutes until golden brown. Remove from the tin, sprinkle with icing sugar and serve warm or cold.
For this step you'll need:
- Icing sugar to dust