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Deep-Filled Mince Pies

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Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 24 mince pies

Ingredients
  

Pastry Ingredients

  • 400 g cold butter (cubed)
  • 700 g plain flour
  • 200 g golden caster sugar
  • 2 medium egg yolks
  • 4 tbsp cold water
  • 2 tsp nutmeg (optional)
  • 1 beaten egg (for egg wash)

Almond Paste Ingredients

  • 100 g ground almonds
  • 100 g golden caster sugar
  • 2 medium egg whites
  • 1 tsp almond extract

Filling Ingredients

  • 800 g mincemeat

Instructions
 

Making the pastry

  • Add the butter and flour to a large mixing bowl and rub together using your fingertips until it resembles fine breadcrumbs. You can also do this in an electric food processor.
  • Pour in the golden caster sugar and the nutmeg and mix well before making a well in the centre. Add the egg yolks and 1 tbsp of cold water and mix with a knife.
  • Keep adding a little water until the mix resembles a dough. Bring together to form a ball, split into two and wrap in cling film. Refrigerate.
  • Heat oven to 200°C/fan 180°C/gas 6.

Making the almond paste

  • Add all the almond ingredients to a medium mixing bowl and mix well with a wooden spoon to create a paste. Set aside.

Cutting the pastry

  • Unwrap one of your dough batches, and place between two lightly floured sheets of parchment paper. Roll out until approximately 3mm thick.
  • Lightly flour a fluted cookie cutter larger than the size of your tray, and stamp out 12 circles.
  • Lightly flour a smaller fluted cookie cutter and a small star cookie cutter and stamp out six of each.

Constructing the mince pies

  • Place your 12 larger circles into each hole in your baking tray, gently pushing to the edges.
  • Place 1 tbsp of mincemeat in each pie, taking care not to overfill your pies. Using a pastry brush, paint the edges of all of your pies with egg wash. Add ½ tbsp of almond paste to six of your pies.
  • Place your six smaller round circles on top of your pies filled with almond paste. Place your six stars on the remaining pies.
  • Using a fork, gently crimp the edges of your almond mince pies to seal.

Baking the mince pies

  • Pierce your almond mince pies twice with a sharp knife to allow the steam to escape during baking. Paint the tops of all your pies with egg wash before placing in the oven for 25 minutes until golden brown.
  • Remove from the oven and allow to cool in the baking tray before removing to a cooling rack.
  • Repeat the process with your second batch of dough, or freeze in cling film for up to 1 month. When defrosting the dough transfer to a fridge and allow to thaw for 1 full day before using.