Wholemeal Mince Pies
About the bake
Our alternative mince pies make a change from the usual at Christmas. Typically for mince pies you use plain white flour but we've put together this recipe using wholemeal flour instead to make the shortcrust pastry. A wholemeal pastry Mince Pie gives a lovely wholesome flavour which compliments the filling really well. That's not all, we've heard that Santa and all his reindeer love this version too...
Method
Step 1
Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.
This video shows you how to make the pastry if you prefer to watch instead of read.Ingredients for this step
- 250gAllinson's plain wholemeal flour
- 60gUnsalted butter (chilled)
- 60gLard (chilled)
Step 2
Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs (or blend it in a food processor).
Step 3
Add 3-4 tbsp ice cold water , gradually stirring it into the dough with a knife until it just sticks together. If necessary add a little more water until the dough sticks together.
Ingredients for this step
- 4 tbspWater (ice cold)
Step 4
Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.
Step 5
Preheat the oven to 220°C (fan 200°C, gas mark 7). On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 8cm fluted cutter and stamp out 12 circles and use to line a 12-hole bun tin. Place a heaped tsp of mincemeat into each pastry case.
Ingredients for this step
- 300gMincemeat
Step 6
On a lightly floured surface, roll out the remaining pastry and either using a 7cm fluted cutter to stamp out lids, or use a star cutter to make a pastry star to place on top of the mincemeat.
Step 7
Bake for about 15 minutes until golden brown. Remove from the tin, sprinkle with icing sugar and serve warm or cold.
Ingredients
For the Pastry
- 250gAllinson's plain wholemeal flour
- 60gUnsalted butter (chilled)
- 60gLard (chilled)
- PinchSalt
- 4 tbspWater (ice cold)
For the Filling
- 300gMincemeat
For the Topping
- To dustSilver Spoon Icing Sugar
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