Posted by: mariawl | 2011/02/01

Mince Pi’s

The perfect gifts for a Mathematician, especially at Christmas!

Ingredients:

  • 350g (12oz) good quality mincemeat (preferably homemade. I got mine from the local Farmer’s market this time)
  • 200g (7oz) Plain Flour, sifted
  • 40g (1½oz) golden Caster Sugar
  • 75g (2¾oz) Ground Almonds
  • 125g (4½oz) Unsalted Butter, diced
  • 1 large egg, beaten
  • milk, to glaze

Method:

  1. Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
  2. Place the flour, sugar, and almonds in a bowl. Rub in the butter until the mix resembles breadcrumbs. Now stir in the egg. Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so.
  3. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
  4. Now draw out a Pi shape onto some baking parchment and cut it out. Place the shape onto some rolled out pastry and use a knife to trace around the shape, cutting the pastry as you go. (Or, for a more classic approach: cut out another 12 slightly smaller discs, or stars-shapes to cover the mincemeat).
  5. Place the shaped pastry on top of the mincemeat, gently pressing the edges together to attach it.  Brush lightly with milk and chill for about 30 minutes. Meanwhile, preheat the oven to 200°C (180°C fan assisted).
  6. Bake the pies for 20 minutes or until golden brown. Remove to a wire rack and serve warm (preferably with ice cream! You can also sprinkle icing sugar on top for that extra special touch).

Tips:

  1. If you are making classic pies, with the smaller discs on top of the mincemeat, make a small slit in the top of each before brushing with milk and placing in the oven.
  2. This recipe can be made vegetarian by using vegetarian suet in the mincemeat. It can also be made lactose-free by using an egg wash instead of the milk to brush the tops, and using dairy-free butter.

Here are some more traditional mince piesm which were entirely vegetarian and lactose-free:

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