Lili’s Mince Pies
Extremely delicious mince pie recipe from Lili. Makes 24.
For the mince
- 100g each currants, raisins, sultanas, chopped dates
- 50g each candied peel, glacé cherries (halved), flaked almonds
- 1 ripe banana, mashed
- 4 tbsp brandy
- 1 tsp each of nutmeg, ginger, mixed spice
Mix. Don’t skip the banana, even if you hate banana. Trust me.
For the pastry
- 250g butter, softened
- 150g caster sugar
- 1 egg yolk
- 400g plain flour
- pinch of salt
- icing sugar for dusting
Method
- Preheat oven to 200C. Brush two mini muffin trays with a thin layer of melted butter.
- Cream the butter and sugar until pale. Add egg yolk and mix well.
- Add flour and salt and mix until just combined.
- Divide into two discs, wrap cling-wrap and stick in the fridge for an hour.
- Keep a quarter of the pastry for the tops, and divide the rest into 24 balls. Use your fingers to squish each ball into the tray like it’s play dough to form the bottom case.
- Fill each case with mince.
- Roll out the remaining pastry dough and cut out your tops (I do a little star).
- Bake for 12-15 minutes, or until golden brown on top.
- Cool on a wire rack, then dust with icing sugar.