Mini Mince Pies

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.

About victoria

Author of the gastro-memoir 'Amore&Amaretti: A Tale of Love an Food in Tuscany', I am a Byron Shire-based food and travel writer, food columnist, cooking teacher, recipe editor and chef. Born in Canberra, ACT, I have a BA in languages although am only really passionate about the Italian one, in which I am fluent, having spent four years in Tuscany in my late twenties, and returning reasonably frequently ever since. Despite that, my partner of many years, a wonderful artist, clothes designer and aged carer, is half-Greek!
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