Best Mince Pie Recipe. The mincemeat will last in sealed and sterilised jars for up to six months. Prick the bottom of the dough a couple times with a fork.
Brush the tops of the pies with the beaten egg then bring up the overhanging pastry around the sides to create a seal around the top of each pie. Press the raw crumbly pastry directly into your tin for a short biscuity finish. Green apples spices and a medley of candied fruits join the traditional ingredient beef suet for a flavorful and festive filling that you can make ahead of time.
By The Kitchen with Great British Chefs.
Line a pie plate with a pie crust Stuff the pie crust with the mincemeat and nut mix Bake for 40 to 45 minutes under 425 degree F Serve when cools down properly. The pastry can be kept and frozen for up to 3 months. It is best to bake the pies in one batch of 12 then a second one of six. Spelt orange and hazelnut mince pies.