Yesterday I made fruit mince pies for my hubby because he loves them and he's been working so hard lately. I also bought him some boutique beer. He sees these two acts as acts of love which I find strange and hope he doesn't think that I don't love him when I don't do these things....due to forgetfulness and time and motivation constraints.
I remembered to take pics which is not really a good idea when your hands are covered in flour....
Filling - I use a jar of Robinson's Fruit Mince - some people add grated apple to it and other things - I keep it simple and easy.
180g Plain flour
70g Self raising Flour
Place the flour and butter into the food processor, much easier than using your hands, and you could a tablespoon of caster sugar too. Process until it looks like breadcrumbs then add a little water until it blends together and balls up.
Place flour on your pastry mat and rolling pin and tip out your dough and knead briefly into a flat ball shape.
Then roll out to a couple of millimetres thin and use a cutter to cut out circle shapes the correct size and place into a cupcake tin.
Fill each base with a teaspoon or two of fruit mince.
Then place a lid on each base - use a little milk around the edges of both pieces of pastry to help glue the pie together. Brush milk on each lid and sprinkle with sugar.
I had some leftover pastry that I turned into a free form mince pie - I rolled it out, put some fruit mince in the centre and then brought the edges to the middle similiar to an envelope.
Bake in a hot oven, 220C, for 15-20 mins until golden brown - keep an eye on them in the last five mins.
Here they are baked and out of the oven.
Serve with a cuppa tea and enjoy.