Prep: 40 mins
Cook: 20 mins
These seem to split families down the middle with love them hate them. Please do make some, home made mince pies are as delicious as bought ones aren't! At school the mince pie haters made jam tarts, same pastry bases filled with a teaspoon of jam, they were v popular!
for the pastry
275g plain flour
25g ground almonds
75g caster sugar
grated rind of ½ lemon
for the filling
450g home made mincemeat
Sift the flour into a large bowl and add the ground almonds.
Tip in the butter and rub into the flour mixture until it resembles fine breadcrumbs.
Stir in the sugar, grated lemon rind and enough beaten egg to make a quite a firm and not sticky dough, gather together in a ball and chill for 30min.
Roll the dough out on a lightly floured work surface to about the thickness of a £1coin.
Stamp out 12 rounds of pastry large enough to line the base of your patty/ muffin tins.
Gather up any scraps and re roll the pastry and stamp out another 12 smaller circles (the width of the patty tins) to make lids, cut out a small hole in the centre using a decorative cutter.
Fill the bases with a spoonful of mincemeat to the level of the pastry, don't over fill or the mincemeat will spill out as they cook.
Cover with a pastry lid press down gently and cook at 200°C for 15-20min or until golden brown.
Leave to cool slightly then dust with icing sugar and transfer to a wire cooling rack to cool completely.