Christmas Spiced Mince Pies

Of course, you probably know me very well for invading Vocal with my film studies stuff and articles entitled ‘a filmmaker’s guide’. I have often explained that I love to bake as well. Since I was young, I have loved the idea, the creativity and the relaxation of baking different things. I love to make macarons, layer cakes and gingerbread in particular and the activity of it really gets me away from my laptop (where I’m sure you know that I spend most of my life). So, I hope you enjoy me talking about what I bake and why I bake it complete with pictures (if not very good) of me actually baking, my baked goods in the process of being created and when they’re finished. I’m really happy to share this with you. And if you like, you can show me your baking (yes, I spend a lot of time writing, but I also spend a lot of time reading other people’s articles!), I would love to see it. Since I was in school, I was always interested in creating things, whether that be pieces of writing, welding things to make small statues or baking foods and making sweets (candy, if you’re American). I hope you enjoy looking at some of the stuff that has honestly kept me sane, because I seem to be going slightly mad.

Christmas Spiced Mince Pies

Now, seeing as I'm from England, I love to enjoy a mince pie around Christmas. But I have a recipe that makes them even more christmassy and even more delicious. I will give it to you in two steps. First, we will make the pastry and then we will fill and bake them.

First of all then, the pastry.

How to make the pastry

You will need

• 675g Plain Flour
• 300g Softened Butter
• 3 tbsp Ground Ginger
• 3 Beaten Eggs

Instructions

1. Mix together the flour, ginger and butter until it forms a breadcrumb-like mixture
2. Add the beaten eggs and mix until the dough comes together, it should be slightly wet
3. Grab a container and contain the dough. Refrigerate it for about an hour.

Tip: Putting your dough in the fridge and cooling it as well as letting it sit, stops your dough from shrinking too much when it is being cooked

When you've taken it out of the fridge...

Instructions

1. Preheat your oven to 200C
2. Grab two thirds of the dough and roll it out to about the thickness of a pound coin
3. Grease up your pastry tins of choice - I used a cupcake tray for mine
4. Cut out twelve circles of pastry and mould them to fit your pastry tins
5. Bake your pastry for five minutes
6. Allow to cool

Tip: If you have not got baking beads then make sure that you pastry has no bubbles in the bottom by taking your thumbs and gently pressing around the base of the pastry. The bubbles in the pastry will cause it to rise and we do not want that, do we?

As you are cooling your pastry bases...

You will need

• The third of the pastry left over
• Some honey or syrup
• Ground cinnamon
• A baking tray lined with parchment/baking paper

Instructions

1. With the other third of the left over pastry, roll it out to a thickness slightly thinner than the pound-coin one we have just done
2. Cut them into circles the same size as the ones you did before
3. Grab some honey/syrup and add a drop atop each one - wipe the drops across each pastry circle
4. Add a sprinkle of cinnamon atop each of the circles - but not too much
5. Lay your lids on a separate tray with baking paper on it and bake in the oven for five minutes
6. Allow to cool

Whilst your pastry lids are cooling

Filling your pastry bases

You will need

• 2 Jars of Mincemeat - I used Robertson's Brand
• Some lemon juice

Instructions

1. Grab a tablespoon and give one tablespoon of mincemeat to each pastry base you have made
2. Put a few drops of lemon juice in each mince pie
3. Seal with the lids
4. Bake in your 200C oven for around thirty minutes or so
5. Allow to cool for about ten minutes before taking them out of the tray

Enjoy your delicious spiced mince pies!