It wouldn’t be Christmas without a classic mince pie and there are many delicious recipes to choose from.
For a little Cornish trivia about how a Cornish Pasty was given a festive twist I turn to Warrens Bakery which was established in 1860 and is the oldest know bakery in the Dutchy.
Warrens designed the festive Pasty in 2015 and was sold across all its Cornish shops, the first Mince Pie and Custard Pasty! warrensbakery.co.uk
Now i don’t pretend to know the secret to Warrens Christmas Mince pie and Custard Pasty but if you fancy making your own traditional Christmas Mince pie then take a look at the recipe I use each year.
Ingredients.
350g Mincemeat (jar or a delicious homemade version)
200g Plain Flour
40g Caster Sugar
75g Ground Almonds
125g Unsalted Butter
1 large Beaten Egg
milk to glaze.
Icing Sugar (optional)
Method
Lightly butter a 12 hole pie tin.
Rub together flour, sugar and butter together to form breadcrumbs and slowly add the egg.
Bring the mixture together to form a dough, wrap in clingfilm and chill for 30 minutes.
Thinly roll out the pastry on a floured surface, cut out 12 circles with a pastry cutter and press into a prepared tin.
Fill with the lovely mincemeat.
Cut out 12 slightly smaller circles of pastry and cover the mincemeat. (I like to make star shapes to place on top of the mincemeat, makes it more pretty!)
Brush the top with a little milk and bake in an oven preheated to 200 c / 400F / Gas 6 for 20 minutes until lightly brown and delicious.
To finish my version of the mince pie I lightly dust with some icing Sugar.
This Mince Pie Recipe is from BBC food website.
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