by Samlesbury Hall Traditional Mince Pie
INGREDIENTS
• 1 large jar mincemeat • 1 apple, finely chopped
• Zest of 1 lemon • 360g plain flour • 250g unsalted butter • Softened 120g caster sugar • 1 large egg • Plus 1 beaten egg for glazing, and icing sugar for dusting
METHOD
1. Place 360g plain flour and 250g
7. Roll out the pastry to 3mm thick. 8. Using a round cutter (about 10cm), cut out 15 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. 9. Re-roll out the pastry to cut 7cm lids and press them on top to seal, then glaze with the beaten egg. 10. Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.
softened unsalted butter in a bowl and rub together to a crumb consistency.
2. Add 120g caster sugar and 1 large beaten egg and mix together. 3. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. 4. Wrap the pastry in cling film and chill for 15 mins. 5. Scoop the large jar of mincemeat into a bowl, add apple and lemon zest. 6. Heat oven to 220C/200C fan/gas 7.
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