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This is my more traditional alternative to last week's puff pastry version. Smaller than usual and with a high filling to pastry ratio, they disappear comfortably and deliciously in one, but perhaps take a bite in polite company.
Ingredients:
(this will make 20 mince pies, 6.5 x 2.3cm tart tins)
Casing:
175g plain flour
62.5g unsalted butter (room temp)
62.5g caster sugar
1 egg + ½ a yolk
Icing sugar
Pinch of salt
Filling:
Mincemeat - Buy a good quality mincemeat – 320g jar
Star Topper:
Puff pastry roll
Egg-wash
Method
Beat the butter, sugar and salt together, then add the egg and flour. Continue to beat until all the ingredients have come together. Roll the dough into a ball and place in the fridge for an hour before using, (although it can be left in the fridge for a week, or frozen).
Preheat oven to 180⁰C.
Take the pastry out of the fridge and allow to rest for 10 -20 mins.
Lightly flour a clean work surface and roll out the pastry to about 2cm thick. Use a round cookie cutter, larger than the tin and cut out discs. Place one lightly over one of the tins and lightly press into the mould. Do this with all moulds and then use a fork to pierce the base of the pastry, adding baking bans and then place in the over for appx. 12 mins, until lightly browned. Take out the oven and allow to cool. Turn oven up to 200⁰C.
Once cooled, take the rolled puff pastry out the fridge, unroll and on a lightly floured work surface roll out a piece of pastry to about 2cm thick. Using a star cookie cutter, cut out enough stars to place onto of your mince pies.
Egg-wash the top of each star and place the mince pies in the oven for appx. 12-15 mins, until the puff pastry has risen. Take out the oven, allow to cool completely, then sprinkle with icing sugar.
Enjoy.
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
