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Prepare time: 30 min
For Pâté Sucrée - 1 hour
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Bake time: 15-20 min
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| Ingredients | Method |
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For Pâte Sucrée
250 g all-purpose flour
100 g chilled unsalted butter
100 g icing sugar
2 small eggs
a pinch of salt
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Sift the flour and icing sugar in a bowl. Add the eggs, butter, salt and combine all ingredients to get a smooth pastry.
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Don’t knead too long to avoid melting butter. Form a disc, cover with foil and place in the fridge for at least 30 minutes. The pastry should be properly chilled before rolling out.
Preheat the oven to 200ºC.
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Roll out the pastry to 3 mm thick and using a round cutter (10 cm) cut out 14 bases.
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Place the rings in a muffin tray and pierce each ring with a fork..
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Mincemeat from this recipe or good quality store-bough one
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Fill each pastry case with mincemeat. From the rest of the pastry cut out 14 stars and place them on each pie.
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Bake mincepies about 15-20 mins until golden brown. Leave to cool before removing from the tray and dust with the icing sugar before serving.
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Recipe for Sweet Shortcrust Pastry from the book Michel Roux Pastry Savoury&Sweet
