Mince pies


Mince pies

18 pies small


 For the pastry

300g Plain flour

175g Salted butter

30g Icing sugar

1 Clementine

3-4 tbsp Cold water


For the filling

100g Blueberries

2 tbsp Dry London Gin

300g Mincemeat


For the topping

100g Butter softened

50g Icing sugar

1 tsp Vanilla extract

100g Plain flour

1 tsp Corn flour


Here’s how

Place the flour in a mixing bowl with the butter and rub together to form a crumble mixture.

Add the icing sugar and the zest of their clementine.

Stir in the water until it forms a dough.

Place the pastry dough in the fridge to rest for 1 hour before rolling and cutting into circles.

For the filling pour the gin into the mincemeat and stir together, then add the blueberries.

Place the cycles of pastry into your pie tins and press down to form the base.

Spoon in the mincemeat filling, each case wants to be approximately half full.

Place all the topping ingredients into a bowl and beat together with an electric mixer until soft, light and fluffy.

Transfer the mix into a piping bag with a star-shaped nose and pipe on top of the mincemeat.

Bake in a preheated oven 170c for 20 minutes or until golden