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Heritage flour recipes #4: Mince Pies

Home » Baking with Scottish heritage flour » Heritage flour recipes #4: Mince Pies

 

What would Christmas be without mince pies?  As a simple pudding, comfort for carol singers or seasonal tea-time treat, they really hit the spot.

Scotland The Bread wholemeal flour makes a delicious nut-brown pastry.

This recipe is enough for about 16 mince pies.

 

Mincemeat
Mincemeat 
IngredientsWeight (g)
Cooking apples130
Sultanas70
Raisins60
Ginger (crystallised), chopped fine20
Marmalade40
Raw cane sugar125
Cider vinegar30
Olive oil20
Mixed spice5
Total500

Core and dice the apples into fairly small pieces. Toss the diced apples in the cider vinegar quickly to prevent browning.

Mix everything together thoroughly and put in a bucket to marinate for at least a week. This mixture improves with keeping – in a cool place or in the fridge.

 

Shortcrust Pastry
Shortcrust pastry 
IngredientsWeight (g)
Scotland The Bread wholemeal flour350
Butter (slightly salted)175
Raw cane sugar100
Water (cold)40
Total665
Method

Rub the butter into the flour to a breadcrumb consistency.

Dissolve the sugar in the water and mix carefully (a fork is a good tool) into the flour/butter mix, just until the pastry comes together. Try to avoid kneading it as this begins to develop the gluten which toughens the pastry.

Roll out the pastry, dusting the worktop lightly with flour, until  it is about 3 mm thick. Cut round discs weighing approx 25 g and place them in your mince pie tins or foils. Fill with 30 g of mincemeat. Top with a disc of pastry slightly smaller in diameter than the pie tin.

Brush the tops lightly with water or milk and sprinkle with a little sugar.

Bake in a moderate oven for 15-20 minutes, until golden brown top and bottom.