Make delicious rich, short pastry in moments: even if your hands are a little on the warm side, with this easy food processor recipe. Use your own homemade mincemeat or a top quality bought one for really more-ish mince pies.
Serve with a pot of your favourite Clipper tea: Clipper’s warmly spiced Organic Indian Chai tea has a particularly Christmassy taste
- 180g (6oz) plain flour
- 120g (4oz) cold butter, diced
- 25g (1oz) caster sugar
- Pinch salt
- 1 tablespoon cold water
- 12 teaspoons of mincemeat
- Caster sugar for finishing, optional
- You will need 2 fluted cutters: 7½ cm (3 inch) and a 6 cm (2½ inch) and a greased 12 cup tart tin
- Preheat oven to 180C (fan ovens) or equivalent
Tip the flour into the bowl of your food processor and add the salt and butter. Whiz into fine crumbs and add the sugar. Whiz again briefly. Add the water and whiz until the mixture is just starting to come together. Turn onto a floured board and knead lightly into a ball.
Roll out with a floured rolling pin to a thickness of just less than ½ centimetre.
Cut out 12 large circles and 12 small circles. Firm the larger circles into the tart tins, very gently.
Put a teaspoon of mincemeat into each. Brush the edge of each lid with water and pat very gently onto the pies. Brush each pie with water and sprinkle with a little caster sugar. Make a small hole in each lid with the point of a knife.
Bake for about 12 minutes or until pale golden. Remove from the tin and cool on a wire rack.
When you are positioning the lids, try to avoid pressing the pastry down too hard and over the edges of the tin. Apart from squashing the pies, this will make it difficult to remove such rich pastry from the tin without breaking, once baked.