Mary Berry’s fruit mince pies recipe – how to make the festive treats according to the Bake Off queen
CHRISTMAS is a time for celebration, for family, for laughter and good food – including my favourite, mince pies.
I remember the times when I used to prepare everything at home – the turkey, vegetables, stuffing and pudding – and take it to Granny’s on Christmas Eve, ready to be cooked the next day.
Although, these days, most of my Christmases are at home and the young come back to us with their children, so the preparation and organisation doesn’t seem to be getting much less.
So I’ve gathered together my festive recipes and a few snippets of wisdom gained over the years to make your Christmas cooking easier and less stressful.
I wish you very happy cooking, a merry Christmas, and a happy New Year.
Catch more tips on Mary Berry Saves Christmas tonight at 6.30pm on BBC One.
Mince pies (serves 18)
For the pastry:
- 175g plain flour
- 75g butter, cut into cubes
- 25g icing sugar
- Finely grated rind 1 orange
- 1 egg, beaten
For the filling:
- 350g mincemeat
- 1 egg, beaten, to glaze
- Icing or caster sugar for dusting
Preheat the oven to 200ºC/180ºC fan/gas mark 6.
These are traditional mince pies with a pastry top and bottom, but I a star cutter for the top – so much more festive and slightly less pastry, too!
If you are feeling very creative, you could also cut out holly or Christmas tree shapes and use these to top the mince pies.
- To make the pastry, put the flour, butter, icing sugar and grated orange rind into a food processor bowl and process until the mixture resembles breadcrumbs. Pour in the beaten egg and pulse the blade until the dough starts to form a ball. Knead lightly by hand on a floured board.
- Roll the pastry out thinly on a lightly floured work surface and cut out
18 rounds using a 7.5cm fluted cutter. Use these to line 18 holes of two 12-hole bun tins. Spoon a generously heaped teaspoon of mincemeat into each pastry case.
- Re-roll the pastry trimmings and cut out 18 stars using a 4.5-5cm star cutter. Put a star on top of the mincemeat, and brush the pastry with a little beaten egg.
- Bake in the preheated oven for 12-15 minutes or until golden and crisp. Allow to cool slightly and dust with icing sugar or caster sugar before serving.
Bake the mince pies, but don’t dust with icing or caster sugar.
Store them in an airtight container for up to 3 days. When needed, place the pies on a baking tray and reheat in the oven preheated to 160ºC/140ºC fan/gas mark 3 for 8-10 minutes.
To freeze the pies after baking, prepare to the end of step four, but don’t dust with icing or caster sugar.
Pack into a rigid plastic container and freeze for up to a month. Thaw at room temperature for 2-3 hours, then warm through as directed above.
Meanwhile a chef reveals how to make a large Christmas turkey feed a family-of-four for TEN days & why you should always buy big.
And we reveal how to decorate your house for Christmas on the cheap using coat hangers and paper plates.
Plus the Freebie Lady reveals the secret Amazon pages you need to know about that hide the cheapest deals.
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