Christmas is over but it’s not too late for some yummy Heart-shaped Mince Pies with Swedish Pearl Sugar on. 😀 Mr. Croco is 3 days late with his celebration of Sugar and Spice Baking’s 6 month’s Anniversary… but still he’s happy and cheerful in his tie and new monster hat! 😀
Recipe (makes 12)
- 350 gr high quality mincemeat
- 200 gr plain flour, sifted
- 40 gr golden caster sugar
- 125 gr unsalted butter, diced
- 1 large free-range egg, beaten
- milk, to glaze
- Swedish Pearl Sugar
Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)
Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
Cut out another 12 slightly smaller discs, but heart-shaped ones, and use to cover the mincemeat.
Brush them lightly with milk and decorate with pearl sugar.
Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.
Bake the pies for 20 minutes until golden brown.
Remove to a wire rack and serve warm.
Happy Mince Pie Baking! 😀