A Taste of The Coniston: Mince Pie Recipe
Christmas doesn’t official start until you’ve had your first mince pie right? This year why not start the season in style and make your own homemade mince pies using this classic Coniston recipe kindly provided by our Head Chef, Chris Oakden. It’s simple to make and is guaranteed to get you into the Christmas spirit!
- 260g Diced Butter (unsalted)
- 375g Plain Flour
- 125g Golden Caster Sugar
- 1 x Jar of Mincemeat (approximately 600g)
- 2 x Beaten Eggs (one will be used to glaze)
- Pinch of Salt
- Icing Sugar (to dust)
- Heat the oven to 200C/180C fan/gas 6.
- Mix the butter into the flour until it has a crumb-like consistency.
- Then add the golden caster sugar and a pinch of salt and mix.
- Stir in 1 beaten egg and fold the ingredients together, taking care not to over mix.
- Once the pastry has been formed wrap it in cling film and chill in the fridge for a minimum of 10 minutes.
- Using a rolling pin, roll pastry to approximately 3mm thickness.
- Take a large round cutter (one about 10cm in size is perfect) and cut out 16 bases and place them into muffin trays then spoon 1½ tbsp of the mincemeat into each.
- Re-roll out the pastry and, using a medium round cutter (one around 7cm in size), cut out 16 lids.
- Use some of the beaten egg mixture and brush the edges of our pastry bases, top the pies with their lids and press the edges gently together to seal. NOTE: If you are baking in advance, it is at this stage that you can put the pies in the freezer where they will keep for up to one month.
- Brush the tops of the pies with the remaining beaten egg mixture, this will give them a lovely colour.
- Bake for 20 minutes until golden.
- Leave to cool in the tin for 5 minutes, then remove to a wire rack. These will keep for three days in an airtight container.
To serve, lightly dust with the icing sugar and add your extras! From brandy butter to Bailey’s cream or even warm from the oven with a chilled glass of milk, sit back, relax and enjoy the taste of Christmas!