Cupcake tin, 12 hole
|Serves: 12 people||Makes: 480 g sweet pastry||Total time (min.): 120||Complexity (1 to 3): 1|
Cupcake tin, 12 hole
|Plain flour||200 g|
|Icing sugar||75 g|
|Unsalted butter||100 g|
|Mince pie filling||400 g|
|Icing sugar||As needed|
Prep. (Before you begin)
Cut the butter into cubes.
Lightly beat the eggs (Ingredients 2).
Grease the cupcake tin.
Fit the K beater to the machine.
Ready to Make
Add Ingredients 1 (flour, sugar, butter, salt) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Start the machine on speed Min and gradually increase speed.
Mix on speed 4 for 50 seconds until the mixture resembles fine breadcrumbs.
Add Ingredients 2 (beaten egg) into the Mixer bowl.
Mix on speed 1 for 30-40 seconds until the mixture starts to come together.
Transfer the dough to a lightly floured work surface.
Knead until a smooth dough forms.
Form into a flattened disc.
Wrap the pastry in cling film.
Chill in the fridge for about 1 hour.
After 1 hour, remove the chilled pastry from the fridge.
Transfer to a lightly floured work surface.
Roll the pastry to 5 mm thick.
Cut the pastry into rounds.
Transfer the pastry rounds into the cupcake tin.
Refrigerate for 20-30 minutes.
Preheat the oven to 180ºC.
Retrieve the leftover pastry and cut out lids.
Cut a small circle or Christmas shape out of the lid to decorate.
Place the lids on a piece of parchment paper and set aside.
Add 1 tsp of the first item of Ingredients 3 (mince pie filling) into each of the pastry cups.
Add the remaining Ingredients 3 (egg, water) into a small bowl.
Lightly beat with a fork to make an egg wash.
Brush the edges of each pastry cup with the egg wash.
This will help to seal the pastry lid shut.
Place the lids on top of each pie and press the edges to seal.
Brush with the remaining egg wash.
Bake at 180ºC for 10-12 minutes until light golden brown.
Remove from the oven and let cool slightly in the tin before loosening the pies with a palette knife
Transfer to a cooling rack to cool completely.
Dust with icing sugar.
Serve with brandy butter or whipped Chantilly cream.