Up next in 10
Perfect Christmas Mini Mince Pies Recipe | Made with Shortcrust Pastry
64K views
Dec 22, 2022
Perfect for Christmas, mini mince pies are a shortcrust pastry recipe packed with delicious mincemeat. Here I'll show you how to make these delectable festive bite-sized treats. Yum! Don't forget to like this video, share the love and subscribe to my channel! Happy baking friends :) If you want to have a look at my recipe for this delight then you can see the full recipe on my blog: http://moversandbakers.co.uk/mini-mince-pies ------------------------------------------------------------------------------------------------------------------------------- If you wish to support me with my channel then why not drop by and buy me a coffee over at https://ko-fi.com/moversandbakers You can also follow me along on: Website: https://bit.ly/3jNT6wg Instagram - https://bit.ly/2UKN44Q Facebook - https://bit.ly/34eOrvr #mincepies
View Video Transcript
0:00
Hi everyone, it's Andrea from Movers and Bakers. Today, to get you in the festive spirit
0:04
I'm going to share with you my mini mince pies. They are gorgeous. Let's get baking
0:14
Right, short crust pastry, super, super simple. Into a nice big bowl, I'm going to sift in some
0:22
flour. This is plain flour. I've got 250 grams of flour. And I'm going to put some icing sugar in
0:29
well because this is a sweet pastry this is 60 grams of icing sugar i will of course as always
0:35
put all the details and quantities below this video so do check it out if you are looking to
0:41
make this while i'm sifting my ingredients don't forget to like share and subscribe if you're
0:48
enjoying the videos that i make for you there's going to be lots more festive stuff coming in the next few weeks so get subscribing there we go quick sift of all that and we are done to that
0:57
I am going to add 125 grams of unsalted cubed butter. Now make sure your butter for pastry is
1:04
really cold so I cut this up and popped it back in my fridge for about half hour just to firm it
1:10
back up again and make sure it was really really cold. So all that's going to go in there. I am
1:14
going to use a pastry cutter, my new favourite tool to combine all of this. You can rub it with your
1:21
fingers but obviously your fingers will warm it up, you can do it in a food processor if you have
1:25
one but I'm using a pastry cutter today. So I'm just going to cut it all in until I've got a
1:30
bread crumb like consistency and all my butter is blended in with my flour and icing sugar
1:36
Once you have done that and you've got your mixture looking a bit like bread crumbs like
1:41
rough bread crumbs, we're going to put our egg yolks in. So these are two egg yolks that I'm
1:45
just going to pop them in. I'm going to use the same pastry cutter, that was it, just to blend it
1:53
up again and I'm looking now for it to be coming together. Once you have combined all
1:59
your egg yolks, we're going to put that aside and I'm going to go in with my hands, so obviously
2:03
make sure you've washed your hands before you do this and you're just wanting to start
2:07
squeezing it together just to bring your dough together. Now you will likely need a little
2:14
bit of water in this to help your dough form and come together. So I've just got some ice
2:21
cold water here that I'm just going to put. Normally I will need for this much dough I'll
2:25
need about a tablespoon worth of water but I would really encourage you to just go a teaspoon at a time so you adding it in and then you just crumbling it in before you try and squeeze it together again to see if it
2:36
coming together so what you're looking for when your dough is ready before you tip it out
2:41
is you're looking for it to form into these lovely big clumps of dough and you shouldn't have any
2:47
bits that look dry at all so they should all look moist and I'm just going to tip all this out onto
2:53
my work surface which of course is clean and then you're going to use both your hands to start
2:58
squeezing it together. Now you don't want to knead this dough especially but I am going to
3:02
knead it very very little just to help it all form into one large dough. So just keep pressing down
3:09
and then flip it over and press it over some other crumbs and it will just all stick together
3:14
eventually. You should end up with a lovely lovely lump of dough like this that has come
3:22
together and stick together beautifully. Now what we want to do with this is we want to shape it into
3:27
a disc so I'm just going to make it round and then flatten it. I'm going to wrap this up in cling film
3:33
in a moment and pop it in my fridge and then we will get rolling once it's had time to chill out
3:38
Right my pastry is chilled and it's fairly firm now so it's time to roll it out. Now I like to break
3:46
my pastry up into two halves so even though that's not a huge amount I like to break it up just because
3:51
I find it easier to work with slightly smaller amounts than the whole big huge thing. So I've
3:56
just broken up about half of it and I'm just wrapping that up and keeping that aside. With
4:01
this one, before we do it, before we start rolling, you just want to sprinkle some flour on your work
4:05
surface just to make sure your dough doesn't stick. So I'm going to pop this on a little bit more flour
4:11
on top just to make sure my rolling pin doesn't stick to it and then I'm going to roll it out
4:16
So one of the things to remember while you're rolling out pastry is to keep moving it so it
4:21
doesn't stick to the bottom on your work surface. So I roll a couple of times and then I just flip
4:29
it or turn it about 45 degrees a quarter turn and then roll again. The other benefit to doing that
4:35
means that you're getting your pastry rolled out fairly evenly because every time you turn it you're
4:40
rolling it and you're putting pressure on a different part of the pastry. Oh, working me hard today, pastry
4:47
So I'm done with rolling. My pastry is probably about the thickness of a 50pp
4:52
so it's fairly thin. I like my pastry thin because it means I get more filling in
4:58
to the space of my mini mince pies So that is all done My surface has still got some flour underneath it so my pastry is not sticking to it as you can see and now it time to cut the shapes out Now I
5:09
got my mini tin here just to give you a gauge. The cutter that I'm using is actually quite a lot
5:15
bigger than the size you can see of each of the holes because I want enough of the pastry to be
5:20
able to go up the side so we can fill it with lots of yummy mincemeat. So all I'm going to do with
5:26
this is I'm just going to start at one end and work my way around and put stamps. Now make sure
5:30
especially if you're using a fluted circle like I am, that you don't twist or you're going to ruin
5:36
all the lovely scalloped edges all the way around. So stamp stamp stamp. So that's all my pastry now
5:42
stamped out. I'm going to remove all the excess bits and leave all the stamped out bits on my
5:49
table. We'll set that aside for a minute and then all I have to do is pick them up and pop them in
5:54
my tray. So a little top tip, I use the end of my rolling pin to push the pastry in if I don't drop
6:00
it. So I pop it on top, make sure it's in the middle of the hole that you're going to push it
6:04
into and then just using the end of your rolling pin just very very gently push it in and it just
6:11
makes it go in really really well. And because the pastry is lovely and soft and pliable if you have
6:18
any folds like that you can just ease them out and then smooth your pastry over and that's
6:24
it. So I'm going to do that with all my pastry and fill all my cases up. So now my pastry
6:29
case is aligned I'm just going to use a fork to put a couple of into each of them
6:34
just to allow, even though I'm not going to blind bake them, it's just to allow any water
6:40
any liquid that might be in the pastry to come out during the baking so that we don't
6:44
have an explosion happen because the mincemeat filling comes out and explodes everywhere
6:49
because the pastry has expanded below it so just a quick couple of and my pastry is ready
6:56
for the filling so i have here some homemade mincemeat that i've made it's really easy to make
7:02
and there are loads and loads of recipes out there you can of course use shop bought just from
7:07
a bottle if that's what you want to and you haven't got time to make this that works absolutely
7:11
fine too but this is some that I made about a week or so ago so I'm going to use this
7:17
So all I'm going to do is I'm going to fill my pastry cases up with a generous teaspoonful
7:23
just make sure you coax it down as much as it will go and you want it to come pretty
7:29
much to the top of your filling like that Now the one thing that I found with using mincemeat and baking it is you have to make sure that you don have any bits sticking out especially if you got any rind
7:42
or anything like that because it will burn in the oven so it will crisp up so you want to almost
7:47
flatten the top of your mincemeat once you've put it in. So I'm going to fill all those and then we
7:52
will get on with making it look pretty. So I've filled in a few of my mince pies and before I
7:59
fill the rest in I wanted to show you what I do for the topping. Now I have a little snowflake
8:04
cutter here, you can get stars, you can get all sorts of different shapes, but I wanted to use
8:09
a snowflake today. So I re-rolled the pastry that was left over after I filled all my cases
8:14
and all I'm going to do with my stamper is push it down and then use the top bit. Now the snowflake
8:20
is quite a delicate one, so I have to use the top to get it off, and I've got a lovely little
8:25
snowflake. So once you have your snowflake, a little bit of pastry, all I'm going to do is I'm
8:31
just going to place it very very gently so I don't break it on top of my mincemeat and then just very
8:37
gently press it down just to make sure it stays on top and I'm going to do that over all my mince
8:45
pies. You can use different shapes, you can just stick with one, you don't have to do this at all
8:50
if you don't want to, I just think it looks so gorgeous. And then they are going to bake
8:55
So while I've been rolling this out and filling in my mince pies, my oven has been preheating at 180 degrees
9:01
Once I am done with filling these in, I'm gonna pop them in my oven. They will take about 10 to 12 minutes to bake
9:06
and I will share them with you once they're out of the oven. So my mini mince pies are out of the oven
9:12
They are smelling amazing and they look fantastic. So when you bake them
9:17
you are looking for your pastry to go a lovely golden colour and you want to make sure that it's properly cooked all the way at the
9:24
bottom these ones took 12 minutes to bake they might take a bit more or a bit less depending on
9:30
your oven and they are just so so adorable so as a little finishing touch you don't have to do this
9:37
of course but as a little finishing touch i'm just going to sprinkle some icing sugar over the top
9:42
of these i just think it makes it look super festive so i'm just going to give them a really
9:48
generous dusting of icing sugar. And there you have it folks, I'm going to finish those off later
9:53
Those are my mini mince pies, they are gorgeous, so easy to make, great fun to do with the kids too
9:59
Hope you've enjoyed this video, don't forget to like and share and subscribe if you haven't
10:03
already and I shall see you next time. Happy baking
#Baked Goods
#Desserts
#Food