Wholemeal Mince Pies

  • Total Time

    50m
    • Prep Time

      35m
    • Bake Time

      15m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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These wholemeal mince pies make a change from the usual, enjoy sprinkled with lots of icing sugar.

Method

  1. Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.

  2. Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs (or blend it in a food processor).

  3. Add 3-4 tbsp ice cold water , gradually stirring it into the dough with a knife until it just sticks together. If necessary add a little more water until the dough sticks together.

  4. Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.

  5. Preheat the oven to 220°C (fan 200°C, gas mark 7). On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 8cm fluted cutter and stamp out 12 circles and use to line a 12-hole bun tin. Place a heaped tsp of mincemeat into each pastry case.

  6. On a lightly floured surface, roll out the remaining pastry and either using a 7cm fluted cutter to stamp out lids, or use a star cutter to make a pastry star to place on top of the mincemeat.

  7. Bake for about 15 minutes until golden brown. Remove from the tin, sprinkle with icing sugar and serve warm or cold.

Let's Bake

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