Rub the butter into the flour to fine breadcrumbs.
Line a muffin tray with pastry. Because I used gluten free flour, I rolled it into a ball and pressed it against the walls.
Serve with a tsp of Brandy cream on top.
Mince pies
Ingredients: 120 g butter, 200 g plain flour (or gluten free flour + 1 tsp xanthan gum), 1 tbsp icing sugar, 300 g mincemeat, Brandy cream to serve.
Rub the butter into the flour to fine breadcrumbs.
Stir in the sugar and 4 tbsp water.
Knead lightly, wrap in cling film and chill for at least 30 min.
Preheat the oven at 180 C.
Line a muffin tray with pastry. Because I used gluten free flour, I rolled it into a ball and pressed it against the walls.
Spoon a tsp of mincemeat into each pie.
Bake for 20 min until the pastry is golden.
Do not remove from the tray until they are cooled down, otherwise they are going to crumble apart.
Rub the butter into the flour to fine breadcrumbs.
Line a muffin tray with pastry. Because I used gluten free flour, I rolled it into a ball and pressed it against the walls.