Mince Pie, also known as Minced Pie,
is a small British sweet pie traditionally served
during the Christmas season. Without it, it is not Christmas.
I was introduced to this sweet pie by my ex-British boss
last 15 years ago. My family loves this sweet pie.
I read in the internet that it was started from as early as 13th century.
One jar of Mincemeat (in the USA, it is called Fruit Mince).
One egg (beaten).
Shortcrust Pastry (click here for the recipe).
(Note : Eventhough, it is called Mincemeat, there is no meat in it.
It is mixture of raisins, sultanas, apricots, glace cherries,
candied citrus peel, apple, various types of nuts and mix spices.)
Once your pastry has been cooled in the fridge
for more than 3o minutes, take it out and cut into half
on top of a floured table. Make sure your rolling pin
Roll the pastry to the thickness of your choice.
With one sheet of pastry, place 1 or 2 teaspoons
of the mincemeat. (depends on the size of the pastry cutter).
Then, cover it with another sheet of pastry.
Cut it with your pastry cutter.
(Full moon design)
(Half moon design)
Close it, all round the pie, with your fingers.
Press firmly but not too firmly.
(Note : If not firmly, the mincemeat will spill out /
too firmly, the pattern will disappear)
Brush the pies with beaten egg.
Baked at 190 Degree Celsius for 40 minutes
or until brown.
You must make sure that it is totally cool,
if not the baking paper will stick to your pie.
You don't want that, am I right?
My daughter had the 1st try and said
the pastry is crispy and filling is rich.
Wishing all my family, friends, colleagues (far and near)
a Very Happy Christmas Day And
Happy New Year.
[I am submitting this Mince Pie to