Yesterday we brought you the Marvellous Mincemeat that is so vital for Christmas. Well today, we bring you a recipe for the perfect pastry which will be a vessel to make sure that you don’t have to eat the mincemeat with a spoon. Carbs are a vital part of a balanced diet.

Now I have no idea where I got the recipe for this pastry, but it is the perfect flavour to go with the mincemeat which is lovely and sweet.

Containing butter and almonds it almost reminds me of a bake well pastry in its consistency – it is super moist and yummy.

You can also make the pastry well in advance and it will keep for a couple days in the fridge. However, take it out of the fridge at least 15 minutes before you want to use it- it will be easier to work with.

You will need;

225g plain flour, 125g caster sugar, 100g ground almonds, 125g room temperature butter, 1 egg beaten, a little water.

In a large bowl place the flour, caster sugar and almonds and mix well. Cut the butter into cubes and add to the mix and rub it into the dry ingredients until it resembles breadcrumbs. Add the beaten egg and bring the mix together with a fork.

Add a little water if you feel that the mixture is still too dry. Once it comes together, use your hands to form the dough in to a ball, wrap in cling film and place in the fridge for at least 30 minutes or until you need it. If you are in a hurry, place in the freezer for 10 minutes.

When you are ready to assemble, get your tin ready. You don’t need to grease your tin as there is enough butter in the mix to stop it sticking.

Roll out your pastry on a floured surface and after each roll turn the pastry a quarter turn to stop it sticking.

Cut out your circular shape, place in the tin and fill with a large teaspoon of mince meat. Then you can top the pie as you please. I tend to stick to the stars as it means that if I put a little too much mincemeat in the case, it doesn’t matter if it bubbles up. If you decide to put a lid on, use a little water to seal the edges.

Bake the mince pies for about 15 minutes for 200C – or until just starting to get golden brown.

Allow to cool slightly before placing on a wire tray.

You can serve these once they have cooled a little more with some whipped cream or natural yoghurt.

In fairness, they are just as good served cold, while standing in your Pyjamas waiting for the kettle to boil (and then have another when your coffee has brewed)

These would also make a perfect gift for someone. Just take a large square of pretty material or muslin fabric, place the mince pies in a little tower in the middle of the fabric and tie up with some pretty ribbon and a little tag. These will keep for 3 days in an airtight container so be sure to write this on the label. Saying that, mince pies never last that long in my house.

Either way, Enjoy,

Orls xx

Coming Up Tomorrow – Chilli Jam to perk up those turkey leftovers!