How to Cook Appetizing Easy Shortbread Mince Pies

Easy Shortbread Mince Pies. Add a couple of teaspoons of mincemeat to each pie. Roll or press the remaining pastry down and use pastry cutters to make the tops of the pies. If you have any extra pastry left, just cut out shapes with the pastry cutters to make little shortbread biscuits.

Combine the pastry into a ball - don't add liquid - and knead it briefly. Brush the tops of the pies with the beaten egg. To serve, lightly dust with the icing sugar. You can cook Easy Shortbread Mince Pies using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Easy Shortbread Mince Pies

1. Prepare 225 of g/8oz cold butter, diced.
2. Prepare 350 of g/12oz plain flour, sifted.
3. Prepare 100 of g/3.5oz golden caster sugar.
4. You need Pinch of salt.
5. Prepare 280 of g/10oz mincemeat.
6. You need 1 of small egg.
7. It's of icing sugar, to dust.

Easy Shortbread Mince Pies instructions In a large bowl, add the cold diced butter to the sifted flour. To make the pastry, rub together with your fingers until combined. Easy Shortbread Mince Pies step by step. In a large bowl, add the cold diced butter to the sifted flour.

Easy Shortbread Mince Pies step by step

1. In a large bowl, add the cold diced butter to the sifted flour..
2. To make the pastry, rub together with your fingers until combined. Then mix in 100g golden caster sugar and a pinch of salt..
3. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later..
4. Preheat the oven to 200C/gas 6/fan 180C/392F. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole..
5. Spoon 280g mincemeat into the pies..
6. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month)..
7. Beat 1 small egg and brush the tops of the pies..
8. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack..
9. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container..

To make the pastry, rub together with your fingers until combined. Combine the pastry into a ball - don't add liquid - and knead it briefly.. Serve warm or cold, lightly dusted with icing sugar if you wish. Beat a small egg and brush over the tops of the mince pies. Lightly dust with icing sugar, and serve slightly warm with brandy cream, custard or rum butter.