Start the week right: Tea & Mince Pies

Flikr photo credit: Peter J Roberts

 

I foresee a lot of tea drinking this week.

We’re heading home to Wales for the holidays on Friday, and before then there must be much wrapping and packing and baking and writing. And tea, obviously.

I have another set of edits due in on Wednesday, and a first draft to finish before Christmas Eve. I’m worried that the tea alone might not cut it. So I’ll be making my Mum’s mince pies to supply a little extra jolt of energy with my mid-morning Assam. And in case you need similar inspiration, here’s the recipe:

Ingredients:

  • 8 oz plain flour
  • 6 oz butter
  • 3 oz caster sugar
  • 1 egg, separated
  • Cold water
  • Mincemeat

Method:

  1. Preheat oven to 200°C
  2. Sieve flour into bowl
  3. Add chopped up butter and rub in until like breadcrumbs
  4. Add 2 oz of sugar and mix
  5. Add egg yolk and water to form dough
  6. Split dough in two and roll out half to 1/5 inch thick and cut bases
  7. Fit bases to greased tins and fill with mincemeat
  8. Roll out other half of dough and cut out lids, dampen edges and seal
  9. Pierce centre with sharp knife, brush lids with beaten egg white and sprinkle with remaining sugar
  10. Bake for 10 – 15 minutes

The mince pies can be frozen for up to six months, and taste particularly good warm…

 

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