I’m still refining my mince pie recipe since making slow-cooked Christmas mincemeat and favouring mini pies over large. Silicon bakeware takes the stress out of removing them from the tin, washes in the dishwasher and doesn’t need greasing – hooray. I used made this sweet, short pastry for one batch and it worked well. I like the fact each pie has its own home-made individuality. My star cutter is a bit big so the stars droop over the edge slightly but no one seems to mind.
The 2011 Kiwi Diary is a beautifully formatted publication. For those of us who still cling to our ever effective paper-based systems it’s a thing of beauty to own and use. Delight someone you love with one in their Christmas stocking.
Enough sweet pastry for fifteen festive pies.
150g plain flour
half a cup of icing sugar
Whizz the ingredients in a food processor until they form a ball of dough. I needed to add a tablespoon of water for this to happen. Divide the mixture into quarters. Divide three of the quarters into five pieces and roll each into a ball. Press into fifteen mini muffin tins. Put in the fridge for half an hour or so. Pre-heat the oven to 180 degrees C. Roll out the remaining quarter of dough between sheets of baking paper. Cut out stars, rerolling the scraps to make 15. Put a teaspoon of mincemeat in each pastry case and top with a star of pastry. Bake for 20-25 minutes until golden.