If there is one thing we do know about it is the joy a tasty seasonal pie brings.
Makes 18 pies
- 225g cold butter, diced
- 350g plain flour
- 100g golden caster sugar
- 270g mincemeat
- a generous slug of brandy
- chopped mixed nuts (optional)
- 1 small egg, beaten
- granulated sugar for sprinkling
First make the pastry by rubbing together the butter into the flour (remember the breadcrumb technique?), Then mix in the sugar and a pinch of salt. Press the pastry into a big ball and knead it briefly to make sure it is fully combined. You can use the dough straight away but for better results wrap in cling film and pop it somewhere cool for half an hour.
Add a really good slug of brandy (and have one for yourself – chef’s prerogative and all) to your mincemeat and a handful of chopped nuts.
Preheat the oven to 200C / 180F / Gas mark 6. Press small walnut size balls of pastry into 18 fairy cake tins and shaping them up the sides. Spoon the mincemeat into each pie.
Roll the remaining pastry out and using a round or shaped cookie cutter or cut around a mug to make the pie lids.
Brush the tops of the pies with the beaten egg and sprinkle with a little sugar
Bake for 20 minutes until golden. Leave to cool for 5 minutes, and then remove to a wire rack.
You can keep these in an airtight container for 3-4 days but we never get this far in the studio – they are usually gone within an hour!