Christmas baking

Yesterday I made my first batch of mini mince pies for ‘the season’. i should of course make the fruit mince from scratch and certainly there would be nothing difficult about it – but I do make my own lovely shortcrust pastry. Stamped out two sizes of circles, after it had rested for an hour or so in the fridge, pressing the larger circle into the mini muffin moulds I use, then spooning in the mince and popping on the little lids. Into the oven for about 40 minutes (I have a very slow oven!)  and meanwhile my kitchen beginning to smell that sweet pastry smell which brings Christmas rushing back to me. These are really just mouthfuls of mince pie but I love the fact they are deep and the pastry is so lovely and buttery and that that, really, is about as much mince pie as I ever want.

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