It’s officially Christmas, which means we can start bulk baking. So we’re kicking things off with this Avoca mince pie recipe
Whether they’re for homemade gifts or for yourself to enjoy, nothing says Christmas like mince pies, and we love this Avoca mince pie recipe
You will need:
275g unsalted butter, cubed
450g plain flour
75g ground almonds
50g icing sugar
2 egg yolks
20-30ml milk to bind
For the mincemeat
2 apples, grated
Grated zest and juice of 2 lemons
450g vegetarian suet
110g mixed peel
2 tablespoons marmalade
900g dark brown sugar
- The mincemeat should be made at least the day before. To do this, combine all the ingredients in a bowl. Stir well, cover with a cloth and set aside overnight.
- Combine the flour, almonds and sugar. Rub in the butter so the mixture looks like breadcrumbs. Make a well in the centre and add the egg yolks. Stir gently, adding enough milk to form a dough. Cover with cling film and refrigerate.
- Preheat the oven to 200°c/ gas mark 6. Roll out the pastry to about 13mm thick and cut nine 7.5cm rounds using a pastry cutter. Roll up the scraps with the remaining pastry, roll out again and cut nine 6cm circles. You can then cut or decorate them to pop on the top of your mince pies, think stars or Christmas trees.
- Grease the mince pie tins well and gently line them with the larger circles. Fill with mincemeat so they are just full. Dampen the edges with water and top with the smaller disks, then firmly pinch them to seal. For any that don’t have holes in snip with a scissors to allow the air to escape during baking.
- Brush lightly with milk and bake in the preheated oven for 30 minutes, or until golden brown. Allow to cool and sprinkle with icing sugar.